This brightly flavored sauce is naturally gluten-free, and the accompanying quinoa is great for absorbing the juices. I love to cook chicken and fish this way, too, and top them with the chunky sauce.

Ingredients

  • Pimento-stuffed green olives, ¾ cup (4 oz/125 g) chopped
  • Fresh flat-leaf parsley, ¼ cup (¼ oz/8 g) minced
  • Finely grated lemon zest, teaspoons
  • Turkey breast cutlets, lb (750 g)
  • Kosher salt and freshly ground pepper
  • Sweet paprika, teaspoons
  • Ground cumin, teaspoons
  • Olive oil, 2 tablespoons, plus more if needed
  • Red onion, ¾ cup (4 oz/125 g) minced
  • Red pepper flakes (optional)
  • Fresh lemon juice, ¼ cup (2 fl oz/60 ml)
  • Gluten-free chicken broth, ¾ cup (6 fl oz/180 ml)
  • Extra-virgin olive oil, 2 tablespoons
  • Basic Quinoa

Method

  1. In a small bowl, combine the olives, parsley, and lemon zest. Sprinkle the turkey lightly on both sides with salt and pepper, and then sprinkle with the paprika and cumin.
  2. In a large frying pan over medium heat, warm 1 tablespoon of the oil. In batches, add the turkey and sauté until browned and just cooked through, 1–3 minutes per side, depending on thickness of the meat, and adding more oil to the pan if needed. Transfer the cooked turkey to a warmed platter and tent with foil to keep warm.
  3. In the same frying pan over medium heat, warm 1 tablespoon oil. Add the onion and a pinch of pepper flakes, if using, and sauté for 1 minute. Add the lemon juice and bring to a boil, scraping up any browned bits. Add the olive mixture and broth. Boil until the liquid is syrupy, about 2 minutes. Mix in any juices on the turkey platter and the 2 tablespoons extra-virgin olive oil. Season to taste with salt and pepper.
  4. Divide the quinoa among 4 warmed plates, then top with the turkey. Spoon the olive mixture and pan drippings over the turkey and serve right away.

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