Braised Turkey Tenderloin in Cilantro Cream with Grapes and Quinoa

Season turkey on both sides with salt and pepper. Place flour on a plate and dredge tenderloins, coating on both sides, shaking off excess.

Preheat deep saute pan with vegetable oil over medium high heat. Place tenderloins in saute pan. Leave to brown.

Meanwhile, cut onion in 1/4 inch slices. Crush garlic. Rinse cilantro thoroughly. Roughly chop leaves, reserving 1/4 chopped leaves for garnish.

Once one side of turkey has browned, turn to other side and add onion and garlic to pan, adding more oil if necessary. Saute for about two minutes until garlic has softened.

Add white wine. Bring to simmer and reduce by half. Add chicken stock and cilantro. Bring to simmer, top with lid, and reduce heat to medium. Let simmer for about 15 minutes until turkey has cooked through.

Meanwhile, bring quinoa, water and stock to a boil in a medium saucepan with salt and pepper. Reduce heat to medium, and cover with lid to cook for about 15 minutes until all the liquid has been absorbed. Taste and adjust seasoning if necessary.

Slice grapes in half lengthwise. When turkey has cooked through, add cream and grapes. Bring to simmer and reduce liquid to desired consistency.

Serve over quinoa with a sprinkling of reserved chopped cilantro.