Warm Mediterranean Turkey and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Warm Mediterranean Turkey and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Warm Mediterranean Turkey and Quinoa Salad

Savor a warm, vibrant salad featuring lean ground turkey, fluffy quinoa, and a medley of Mediterranean delights. The dish is accented with juicy cherry tomatoes, tender baby spinach, briny Kalamata olives, and a refreshing lemon-tahini dressing, all brought together with aromatic oregano and parsley for a perfectly balanced, muscle-fueling meal.

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NUTRITION

482kcal
Protein
37.2g
Fat
17.5g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

4 Kalamata Olives

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the lean ground turkey. Season lightly with salt and pepper, cooking until browned and cooked through.

  • 2

    While the turkey is cooking, prepare quinoa according to package instructions if not already cooked.

  • 3

    In a large bowl, combine the cooked quinoa, cherry tomatoes, baby spinach, and Kalamata olives.

  • 4

    Once the turkey is cooked, add it to the quinoa mixture. Drizzle with extra virgin olive oil and lemon juice, then sprinkle dried oregano.

  • 5

    Gently toss the ingredients to mix, ensuring that the dressing coats the salad evenly. Adjust salt and pepper to taste.

  • 6

    Finish by garnishing with fresh parsley. Serve warm for a nourishing and balanced meal.

Warm Mediterranean Turkey and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Warm Mediterranean Turkey and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Warm Mediterranean Turkey and Quinoa Salad

Savor a warm, vibrant salad featuring lean ground turkey, fluffy quinoa, and a medley of Mediterranean delights. The dish is accented with juicy cherry tomatoes, tender baby spinach, briny Kalamata olives, and a refreshing lemon-tahini dressing, all brought together with aromatic oregano and parsley for a perfectly balanced, muscle-fueling meal.

NUTRITION

482kcal
Protein
37.2g
Fat
17.5g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

4 Kalamata Olives

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the lean ground turkey. Season lightly with salt and pepper, cooking until browned and cooked through.

  • 2

    While the turkey is cooking, prepare quinoa according to package instructions if not already cooked.

  • 3

    In a large bowl, combine the cooked quinoa, cherry tomatoes, baby spinach, and Kalamata olives.

  • 4

    Once the turkey is cooked, add it to the quinoa mixture. Drizzle with extra virgin olive oil and lemon juice, then sprinkle dried oregano.

  • 5

    Gently toss the ingredients to mix, ensuring that the dressing coats the salad evenly. Adjust salt and pepper to taste.

  • 6

    Finish by garnishing with fresh parsley. Serve warm for a nourishing and balanced meal.