Snack · Indian · 5 min
Murukku with Toasted Sesame and Cumin
- Calories
- 200
- Protein
- 20g
- Carbs
- 15g
- Fat
- 6g
Ingredients
- 90 g Turkey, Ground, raw
- 50 g Quinoa, cooked
- 120 g Kale, raw
Method
- 01In a cast-iron skillet, brown the ground turkey until crispy and deeply caramelized, breaking it into small crumbles with a wooden spoon.
- 02Season lightly with toasted cumin and a pinch of asafoetida.
- 03Add the cooked quinoa to the pan, tossing until it develops a nutty, slightly toasted aroma.
- 04Fold in the shredded kale, cooking just until it wilts and turns a vibrant, deep green, retaining a slight bite.
- 05Remove from heat immediately.
- 06Transfer to a bowl and finish with a squeeze of fresh lemon juice to brighten the earthiness of the quinoa and kale.
- 07Serve warm, ensuring the turkey crumbles provide a satisfying contrast to the tender, wilted greens.
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