Rainbow Quinoa Salad with Grilled Turkey
- Zbyněk Zatloukal
- Jul 3, 2023
- 1 min read
Portion: 2
Prep time: 30 min
Ingredients:
185 g cooked quinoa
1 tbsp coconut oil
230 g turkey fillet
1 small carrot, grated
50g red cabbage (shredded)
50g edamame beans, frozen
1 tbsp honey
1 tbsp soy sauce
1 tbsp sesame oil
1 handful sprouting or baby cress
1 tbsp sesame seeds
Instructions:
Cook the quinoa according to the instructions on the package. Allow to cool to lukewarm.
In the meantime, season the turkey fillets with salt and pepper. Heat the coconut oil in pan and cook the turkey for about 8 minutes turning regularly. Once cooked, cut into strips.
Mix the quinoa with the carrot, cabbage and soybeans.
Mix together all the dressing ingredients (honey, soy sauce, sesame oil) and pour over the quinoa salad.
Put the turkey on the salad and sprinkle with almonds, baby cress and sesame seeds to serve.
Nutrition per serving:
498 kcal
22g Fats
38g Carbs
37g Protein
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