This Christmas, usher in the festivities with a meal that is not only delicious but also mindful of your well-being. Our Citrus-Herb Roasted Turkey Breast paired with a zesty Cranberry-Orange Quinoa Salad offers a refreshing and healthy alternative to the traditional holiday fare. Packed with vibrant flavors and nutrient-rich ingredients, this dish is a delightful way to celebrate the season without compromising on your commitment to health.
Ingredients:
For the Citrus-Herb Roasted Turkey Breast:
- 1 bone-in turkey breast (approximately 4-5 pounds)
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Orange and lemon slices for garnish
For the Cranberry-Orange Quinoa Salad:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- Zest and juice of 1 orange
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, sliced
- 1/4 cup almonds, sliced and toasted
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the orange zest, lemon zest, orange juice, lemon juice, olive oil, chopped thyme, chopped rosemary, minced garlic, salt, and black pepper to create the citrus-herb marinade.
- Place the turkey breast on a roasting rack set inside a roasting pan. Brush the turkey breast with the citrus-herb marinade, ensuring it’s well coated.
- Roast the turkey breast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- While the turkey is roasting, prepare the Cranberry-Orange Quinoa Salad. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to simmer, cover, and cook for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large bowl, combine the cooked quinoa, dried cranberries, orange zest, orange juice, chopped parsley, sliced green onions, and toasted almonds. Season with salt and black pepper. Toss to combine.
- Once the turkey is done, remove it from the oven and let it rest for 15 minutes before carving.
- Carve the turkey breast and serve it alongside generous portions of the Cranberry-Orange Quinoa Salad. Garnish with orange and lemon slices for a festive touch.
This Christmas, embrace the joy of the season with a meal that not only satisfies your taste buds but also nourishes your body. The Citrus-Herb Roasted Turkey Breast with Cranberry-Orange Quinoa Salad is a healthy and delightful choice for your holiday celebration, bringing together the bright flavors of citrus, the warmth of herbs, and the wholesome goodness of quinoa. Enjoy a Christmas feast that captures the essence of the holidays while keeping health at the forefront of your festivities.
Danielle Dolin is a prolific writer and serves as the Managing Editor at the Christian News Journal. A dedicated mother of four daughters, she calls Southern Arizona home. Danielle’s passion for journalism extends beyond her professional role; she imparts her knowledge to homeschool students as a dedicated teacher. In her cherished moments of respite, you can find her engrossed in the pages of books or engaged in the world of video games. Her multifaceted life is a testament to her commitment to family, education, and her unwavering love for storytelling.