Turkey Filets Marinated in Yogurt with Roasted Mushrooms and Sweet Potatoes
1/2 c. Nonfat Greek Yogurt
4 cloves garlic, crushed
1 tbsp lemon juice
salt and pepper
4 4 oz turkey filets
1/4 c. walnuts - chopped
2/3 c. quinoa, rinsed well
1 tbsp - 3 tsp olive oil
1 large sweet potato - peeled and thinly sliced
1/2 lb shitake mushrooms - stems discarded
1/2 lb cremini mushrooms - halved if large
2 tsp red wine vinegar
In a container that is large enough to hold the turkey filets, mix together the yogurt, garlic, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. Add the turkey filets and turn over until they are coated. Refrigerate for at least 30 minutes and no more than 2 hours.
Heat oven to 450 degree. Spread the walnuts on a rimmed baking sheet, and toast until fragrant.
Meanwhile, cook the quinoa according to package directions. Fold in walnuts, 2 tsp olive oil, 1/2 tsp salt, and 1/8 tsp pepper.
Divide potato and mushrooms between two rimmed baking sheets. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and thyme. Roast, rotating the sheets once, until tender (13 to 15 minutes). Drizzle with vinegar and toss gently.
heat the remaining 1 tsp of olive oil in a large cast-iron or non stick skillet over medium heat. Wipe off excess marinade. Cook turkey until cooked all the way through and a bit browned (3 to 4 minutes per side).
Serve with quinoa and vegetables.