Pan Seared Turkey Breast with Quinoa Cranberries, Figs and a Port-Rosemary Sauce

1 large turkey breast (about 2 pounds)

Sea salt

Black pepper

Garlic salt

1 small acorn squash

2 tablespoons olive oil

1 cup quinoa

1 tablespoon chopped garlic

3 cups inexpensive port wine

15 dried figs (half chopped; half whole)

4-5 sprigs rosemary

¼ cup chopped walnuts

½ cup dried cranberries

1 teaspoon of Better than Bouillon chicken base

Season both sides of the turkey breast with 1 tablespoon salt, garlic salt, 1 teaspoon of pepper.

Cut acorn squash in half (no need to peel), clean out the seeds and cut the squash into ¾ inch slices.

Heat 2 tablespoons olive oil in a large skillet over high heat. When the skillet is hot, lay turkey breast in the skillet; cook until turkey is brown on both sides, then reduce heat down to medium, lay your squash in the skillet with the turkey breast and then put a cover on the skillet. Turn the turkey and squash every couple of minutes until cooked through, 20-25 minutes.

In the meantime, in another medium skillet, stir 2 cups water with 1 tablespoon chopped garlic, 1 tablespoon salt; add quinoa, heat to a boil and cover and reduce heat to medium. Cook until quinoa is tender, about 25 minutes.

Remove squash from skillet and keep warm. Pour port wine in the skillet with the turkey along with the whole figs, rosemary sprigs and the chicken base. Keep the cover off the skillet so it will reduce down.

Once the quinoa is cooked, stir in walnuts, cranberries, chopped figs.

To plate: Arrange the turkey, quinoa, and squash, on a platter; pour the port wine over the turkey, quinoa, squash, and then garnish with some fresh rosemary sprigs.

Serves three to four.

Chef Ron Moore, Whole Foods Market, Wheaton