Turkey ‘Roulades’ with Quinoa, Walnuts, Figs, Feta and Port Wine

3 large yellow onions

4 ounces dried Calimyrna figs

2 cups white mushrooms (champignons de Paris)

1 cup curly parsley

2 cups quinoa

½ cup olive oil, divided

2 teaspoons sea salt

1 teaspoon black pepper

2 cups port wine

2 turkey breast fillets (also called tenderloins)

1½ cups Fisher Chef’s Natural Walnuts Pieces

1½ cups feta cheese

2 wooden skewers

Peel onions and dice in coarse cubes.

Cut figs into 3 pieces; reserve 8 pieces for garnish.

Cut mushrooms into medium size slices.

Coarsely chop parsley (must be able to see the leaves).

In a sauce pan over medium heat, saute raw quinoa in ¼ cup olive oil, stirring occasionally. Add 2 cups cold water to quinoa and cook, covered, on low heat, for 30 minutes. Stir occasionally. Quinoa will look like cooked couscous when ready.

In a large skillet over medium heat; saute diced onions in ¼ cup olive oil for 10 minutes, add all sliced mushroom on top and cook another 15 minutes. Stir regularly. Add salt and black pepper.

In another pot, slowly heat port wine and half of the diced figs until sauce looks slightly thicker.

For the roulades: Heat oven to 375 degrees.

Onto the middle of each breast place half the crumbled feta, onions and mushrooms, diced figs, chopped walnuts and most of the cooked quinoa (save a little quinoa for plating).

Roll both breasts up the insert a skewer to keep it together.

Place the turkey roulades in an oven-safe dish a brush with olive oil.

Bake 20-30 minutes or until golden brown.

To plate: Place each roulade on a plate, display some of the quinoa and the reserved fig pieces around it.

Garnish plate with port wine and fig reduction and a sprinkling of parsley.

Serves four to six.

Paul VanHalteren, Fisher Nuts