In a medium saucepan, add 1 tablespoon fat, heat to medium-low, and sauté fennel bulb slices until tender, about 5 minutes. Add the horseradish and lemon grass and saute 1 minute more, until fragrant.
Add dry quinoa, chicken broth, bay leaf, and green peas; stir. Bring to a boil, reduce heat to a simmer, cover, and cook 15 minutes or until liquid is absorbed.
While pilaf is cooking, cook turkey cutlets. Add remaining fat to a large skillet, and heat to medium-high. Season cutlets, add to hot skillet, and sear on each side until browned and crispy and has an internal temperature of 165°.
Note: If cutlets have a lot of water, simply allow to cook down until syrupy and liquid is absorbed. Cover, and continue cooking on medium heat until turkey is cooked through.
Remove quinoa from heat, and remove bay leaf and discard. Add sea salt and black pepper to taste. Add pistachios, allow to sit 5 minutes, then fluff with a fork, and serve with cutlets.