Ingredients

• 1 lb (450 g) turkey scaloppini or boneless skinless breast cut into strips
• 1 tsp (5 mL) olive oil
• 1 tsp (5 mL) water
• 2 Tbsp (30 mL) Moroccan Spice Blend (blend is comprised of: 2 tsp (10 mL) mild paprika; 2 tsp (10 mL) ground cumin; 1 tsp (5 mL) dried oregano; 1 tsp (5 mL) ground coriander; ½ tsp (2.5 mL) cinnamon; 1 tsp (5 mL) dried chilies (optional); 2 tsp (10 mL) sea salt

• 1 cup (250 mL) fresh green beans, cooked and cut into ¾” lengths
• 1 cup (250 mL) cooked quinoa
• 1 can (540 mL) chick peas, drained & rinsed
• 1 red pepper, cored and cut into strips
• 1 yellow pepper, cored and cut into strips
• 1 red onion, peeled and halved
• 2 Tbsp (30 mL) olive oil
• ¼ cup (65 mL) slivered almonds, toasted
• 2 Tbsp (30 mL) white balsamic vinegar
• 1 Tbsp (15 mL) fresh oregano, chopped
• ½ tsp (2.5 mL) ground coriander
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) sea salt
• ¼ tsp (1 mL) cayenne
• ¼ tsp (1 mL) fresh ground pepper