Grilled Turkey and Quinoa Salad with Roasted Vegetables

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

Grilled Turkey and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Quinoa Salad with Roasted Vegetables

Savor a fresh, gluten-free lunch featuring juicy grilled turkey breast, protein-packed quinoa, and an assortment of colorful roasted vegetables finished with a zesty olive oil and lemon dressing. A light yet satisfying dish perfect for fueling your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

435kcal
Protein
44g
Fat
13g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 400°F for roasting the vegetables.

  • 2

    Season the turkey breast with salt and pepper. Grill the turkey for about 5-6 minutes per side or until fully cooked.

  • 3

    Meanwhile, toss the mixed vegetables (bell peppers, zucchini, cherry tomatoes) with 1 teaspoon of olive oil, salt, and pepper. Arrange on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    In a bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the remaining olive oil and lemon juice, then gently toss to combine.

  • 5

    Slice the grilled turkey and arrange on top of the quinoa salad. Serve immediately for a warm, satisfying gluten-free lunch.

Grilled Turkey and Quinoa Salad with Roasted Vegetables

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

Grilled Turkey and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Quinoa Salad with Roasted Vegetables

Savor a fresh, gluten-free lunch featuring juicy grilled turkey breast, protein-packed quinoa, and an assortment of colorful roasted vegetables finished with a zesty olive oil and lemon dressing. A light yet satisfying dish perfect for fueling your day.

NUTRITION

435kcal
Protein
44g
Fat
13g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and the oven to 400°F for roasting the vegetables.

  • 2

    Season the turkey breast with salt and pepper. Grill the turkey for about 5-6 minutes per side or until fully cooked.

  • 3

    Meanwhile, toss the mixed vegetables (bell peppers, zucchini, cherry tomatoes) with 1 teaspoon of olive oil, salt, and pepper. Arrange on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    In a bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the remaining olive oil and lemon juice, then gently toss to combine.

  • 5

    Slice the grilled turkey and arrange on top of the quinoa salad. Serve immediately for a warm, satisfying gluten-free lunch.