Turkey Cutlets with Quinoa Pilaf

4.13 from 8 votes

This recipe is easy to make and tastes delicious!

Are you looking for a simple recipe that is a complete meal? This combination of turkey cutlets with quinoa will do the trick! Quinoa makes a delicious pilaf and pairs perfectly with our flavorful turkey cutlets. Healthy quinoa foods are a great substitute for meals that typically feature rice or pasta. These nutritious quinoa cutlets taste great and are one of the healthiest pairings available for dinner. Leftovers even make a great lunch the next day.

Turkey cutlets are often overlooked when it comes to choosing a protein for dinner. Most people opt for chicken breast or fish. Both are extremely healthy choices, but over time, the same foods can get boring. Turkey cutlets mix things up a bit and provide than comforting taste you associated with family holiday meals. Mixed with quinoa pilaf, your family enjoys a complete, healthy meal that is easy to prepare and low in calories and saturated fat.

Do you love to cook with Quinoa or want to learn? Learning to cook with quinoa is simple! Your family will love these recipes, including our decadent Fudge. Enjoy the fantastic recipes featured in The New Quinoa E-book.

4.13 from 8 votes

Turkey Cutlets with Quinoa Pilaf

This meal is hearty and healthy and would be a great addition to your weekly meal plan.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 people
Serving Size 1 each
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 2 tablespoons canola oil divided
  • 1 shallot thinly sliced
  • 1 cup white quinoa dry, rinsed or pre-rinsed
  • 2 cups chicken broth fat free, low sodium
  • 1 bay leaf
  • 1/2 cup green peas frozen, no added sugar
  • 2 tablespoons pistachios diced - optional
  • sea salt to taste
  • black pepper freshly ground, to taste
  • 16 ounces turkey cutlets 4 pieces


  • In a medium saucepan, add 1 tablespoon canola oil, heat to medium-low, and sauté shallot slices until tender, about 5 minutes. Add dry quinoa, chicken broth, bay leaf, and green peas; stir. Bring to a boil, reduce heat to a simmer, cover, and cook 15 minutes or until liquid is absorbed. Remove from heat, and remove bay leaf and discard. Add sea salt and black pepper to taste. Add pistachios, allow to sit 5 minutes, then fluff with a fork, and serve with cutlets.
  • While pilaf is cooking, cook turkey cutlets. Add remaining canola oil to a large skillet, and heat to medium-high. Season cutlets with salt and pepper, add to the hot skillet and sear on each side until browned and crispy.


If cutlets have a lot of water, simply allow to cook down until syrupy and liquid is absorbed. Cover, and continue cooking on medium heat until turkey is cooked through and has an internal temperature of 165°.

Nutrition Information

Serving: 1each | Calories: 386kcal | Carbohydrates: 32g | Protein: 37g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 486mg | Potassium: 437mg | Fiber: 4g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 3mg |
SmartPoints (Freestyle): 8
Keywords Diabetic-Friendly, Gluten-Free

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  1. This is for dinner tonight, because everyone in my house including my toddler LOVES it! We try a recipe from your website every night, and I've lost 15 lbs!

  2. Have been wanting to try quinoa, but wanted a good recipe to try it with.  This one looks really yummy!

    1. Marie, I’ve never made this recipe in the slow cooker. The cutlets and quinoa would have to made separately. Possibly try making the turkey cutlets in the slow cooker but not the quinoa.

    1. Great question, MaryAnn! Red quinoa will work. You may need to cook it a little bit longer and sometimes it has a bit more of a crunchy texture. It will still be delicious!

  3. I’m going to try this recipe tonight! But instead of pistachios, I’m going to halve some cashew nuts and gently roast them to get that bit of a crunch in my pilaf!

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