Cajun-Spiced Turkey Tenderloin with Citrus Herb Quinoa

Name: Cajun-Spiced Turkey Tenderloin with Citrus Herb Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 450 g turkey tenderloin, trimmed and cut into 4 medallions; 2 tsp Cajun seasoning; 1 tbsp olive oil; 1 cup quinoa, rinsed; 2 cups low-sodium chicken broth; 1 small orange, zested and juiced; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, thinly sliced; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp unsalted butter

This dish pairs a juicy, pan-seared Cajun-spiced turkey tenderloin with light, zesty quinoa tossed in fresh herbs and orange zest for a bright contrast.

Prep15 minCook20 minTotal35 minServes4Difficultymedium

Method

How to make it

01
Pat turkey medallions dry and evenly coat with Cajun seasoning on all sides.
02
Heat olive oil in a large skillet over medium-high heat until shimmering.
03
Add turkey medallions and sear for 4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove from pan and rest covered.
04
While turkey cooks, bring chicken broth to a boil in a medium saucepan.
05
Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is tender.
06
Remove quinoa from heat and fluff with a fork. Stir in butter, minced garlic, orange zest, juice from half the orange, parsley, chives, salt, and pepper.
07
Divide quinoa between plates and top each with two turkey medallions. Garnish with remaining orange juice drizzle and fresh herbs if desired.

From the editor

Cooking tips

Rinse quinoa thoroughly before cooking to remove natural bitterness and improve texture.
Resting turkey after cooking allows juices to redistribute, keeping it moist and tender.
Use a meat thermometer to ensure turkey reaches a safe internal temperature without overcooking.
For more citrus brightness, add a splash of orange juice to the quinoa just before serving.

Published July 27, 2026