Recipes

• 1 package (2 x 150 g)
  Lilydale^®Oven Roasted Turkey Breast Strips
• 2 tbsp (30 mL)
  soy sauce
• 2 tbsp (30 mL)
  rice wine vinegar
• 1 tbsp (15 mL)
  sesame oil
• pinch
  sugar
• 2 tbsp (30 mL)
  canola oil
• 2 cups (500 mL)
  small broccoli florets
• 1
  red pepper, chopped
• 4
  green onions, thinly sliced and divided
• 1 tbsp (15 mL)
  fresh ginger, minced
• 2
  cloves garlic, minced
• 2 cups (500 mL)
  tri-coloured quinoa, cooked and cooled
• 1 cup (250 mL)
  frozen shelled edamame, thawed
• 4 tsp (20 mL)
  toasted sesame seeds

1. Whisk together soy sauce, rice wine vinegar, sesame oil and sugar; set aside. Heat oil in wok or large skillet set over medium-high heat; cook broccoli and red pepper, stirring, for 2 to 3 minutes or until starting to soften.
2. Stir in Lilydale^®Oven Roasted Turkey Breast Strips, half of the green onions, ginger and garlic; cook, stirring, for 2 to 3 minutes or until well combined. Stir in quinoa and edamame; cook, stirring, for 1 minute.
3. Stir in soy sauce mixture; cook, stirring, for 3 to 5 minutes or until quinoa and edamame is heated through. Sprinkle with remaining green onions and sesame seeds.

For a spicy addition, stir in 1 tbsp (15 mL) sriracha hot sauce.