Turkey with Buckwheat and Vegetables

1. 1 Turkey breast filletpaquete 600 g ≈ $6.07 140 g
2. 2 Buckwheat groatspaquete 800 g ≈ $5.00 70 g
3. 3 Zucchini≈ $3.00 por kg 100 g
4. 4 Bell peppers≈ $6.00 por kg 70 g
5. 5 Onions≈ $1.60 por kg 40 g
6. 6 Olive oil 10 ml
7. 7 Paprika 1 g
8. 8 Salt 2 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Rinse the buckwheat² with cold water. Peel the onion⁵ and dice finely about 1 cm. Dice the zucchini³ about 2 cm. Slice the pepper into strips about 2 cm. Heat a large skillet with a diameter of about 28 cm over medium heat.

2. Sauté the turkey¹ cubes over medium heat for 6 minutes, until the meat is golden and browned at the edges. If needed, stir occasionally.

3. Add the onion⁵ to the turkey¹ and continue frying over medium heat for 2 minutes, then add the zucchini³ and pepper. Fry for another 7 minutes over medium heat, stirring as needed. Sprinkle with paprika and salt during the last 1–2 minutes of frying.

4. Cook the buckwheat² in a separate pot: bring the water to a boil, add buckwheat and simmer over medium heat for 15 minutes, until the grain is soft and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

5. Combine the cooked buckwheat² with the sautéed turkey¹ and vegetables in a large skillet. Stir and heat through together over low heat for 2 minutes so the flavors meld.

6. Serve hot on plates, garnish with extra paprika or herbs if desired, and you can prepare ahead by keeping ingredients separate and combining before serving.

En resumen

• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».