YOUR SOLIN GENERATED RECIPE
Seared Turkey Breast with Roasted Broccoli and Quinoa
Enjoy a light yet satisfying dinner featuring tender seared turkey breast complemented by the earthy tones of roasted broccoli and a side of fluffy quinoa, all lightly enhanced with a touch of extra virgin olive oil.
INGREDIENTS
2.5 ounces Turkey Breast
1 cup Broccoli
1/4 cup dry Quinoa
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Season the turkey breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the turkey for about 2-3 minutes per side until golden and cooked through.
In a bowl, toss the broccoli with extra virgin olive oil, salt, and pepper. Spread the broccoli evenly on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly crispy on the edges.
Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the 1/4 cup dry quinoa with water (use the package instructions ratio, typically about 1/2 cup water), bring to a boil, then reduce heat and simmer for 12-15 minutes until water is absorbed and quinoa is fluffy.
Plate the seared turkey breast alongside the roasted broccoli and a serving of quinoa. Serve warm and enjoy a balanced, nutritious dinner.