cup dry uncooked quinoa
cups reduced-fat Alfredo sauce, divided
(12-ounce) bag frozen broccoli, thawed
tablespoons minced sweet onion
garlic cloves, minced
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
cup grated Parmesan cheese
teaspoon freshly ground pepper
tablespoon chopped fresh parsley
Heat oven to 375°F.
Prepare a 2½-quart baking dish with non-stick cooking spray. Set aside.
In large bowl, stir together quinoa, 1 cup Alfredo sauce, water, broccoli, onion and garlic. Pour half of mixture into prepared dish and spread evenly. Place turkey breast cutlets evenly on top and pour remaining quinoa mixture over turkey. Spread remaining 1 cup Alfredo sauce over turkey and sprinkle with cheese and pepper.
Cover with foil. Bake 35 minutes.
Remove foil and bake an additional 20 minutes.
Always cook to well-done, 165°F. as measured by a meat thermometer. Garnish with parsley.