• 100g Quinoa
  • 1 Lemon
  • 1/2tsp Cinnamon
  • 1tsp Rapeseed Oil
  • 1/2tsp Cumin
  • 2 Turkey Fillets
  • 2 Handfuls of Salad
  • 1/2 Courgette
  • 6 Cherry Tomatoes
  • 1 Spring Onion
  • 1/2 Avocado
  • Fresh Parsley


  • Put the quinoa in a sauce pan with half a lemon and ½ tsp cinnamon. Cover with boiling water and bring to a boil
  • In a frying pan on a medium heat add a drizzle of oil and ½ tsp cumin. Toast spice for 1-2mins.
  • Slice the turkey fillets into 1 inch cubes
  • Add the turkey, and the juice of the other lemon half to the pan with toasted spice. Stir occasionally until the turkey is cooked through and browning on the edges.
  • Fill two salad bowls with mixed leaves.
  • Chop up the courgette, tomatoes, spring onion and avocado. Add these to the leaves.
  • Once the quinoa is cooked remove the lemon half and discard. Then spoon the cooked quinoa and turkey into the salad bowls.
  • Finally garnish with a little parsley.

Protein: 47g

Carbs: 31g

Fat: 14g

Calories: 452

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