Quinoa with sweet tomato sauce

Name: quinoa with sweet tomato sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 12 vine tomato; 3 jazz apple or another fresh sweet apple; 2 onions; 1 toe garlic; 1 chicken broth tablet; 1 tl curry powder; 2 medium sized egg; 100 g low fat smoked bacon strips; 300 g turkey fillet; 250 g Quinoa; 1 crop lettuce; cucumber; 1 avocado; 3 el natural salad dressing

Quina with vine tomatoes, apples, onions, garlic, curry, eggs, bacon, turkey breast, lettuce, cucumber and avocado.

Ingredients

Kitchen Stuff

1 blender

Directions

Bring a generous pot of water to the boil. Cut the tomatoes crosswise. Prick them one by one on a fork and immerse them for 20 seconds. in the boiling water.
Let it cool slightly and pull the skins off the tomatoes.
Cut the tomatoes into pieces and put in a pan. Cut the apples into quarters, remove the cores, peel the parts and cut finely.
Chop the onions and finely chop the garlic. Add the apple, onion, garlic, bouillon tablet and curry powder to the tomatoes and bring to the boil.
You do not have to add water to the sauce. Let the sauce simmer for 15 minutes on medium heat.
In the meantime, bring another pot of water to the boil, put the eggs in and cook hard in 8 minutes.
Heat a frying pan without oil or butter and fry the bacon strips in 6 min. Crispy and brown.
Take them out of the pan with a slotted spoon and drain on kitchen paper.
Leave the shortening in the pan. Cut the turkey into cubes and sprinkle with pepper and salt.
Fry in the bacon grease for 8 minutes until golden brown and cooked over medium heat.
Meanwhile, cook the quinoa according to the instructions on the packaging.
Wash the lettuce. Cut the cucumber into slices and the rest of the tomatoes into pieces. Do everything in a bowl.
Cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into cubes.
Peel the eggs, cut into cubes and spread with the avocado and bacon over the salad.
Drizzle with the salad dressing. Mash the apple-tomato mixture with a hand blender into a smooth sauce.
Do this carefully, because the sauce is hot. Divide the quinoa and turkey over the plates. Spoon the sauce over it and serve with the salad.