Grilled Turkey Breast with Crunchy Quinoa Salad

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

Grilled Turkey Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Quinoa Salad

Tender turkey breast grilled with oregano and served over a chilled quinoa salad with crisp cucumbers and a zesty lemon-herb dressing.

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NUTRITION

456kcal
Protein
51g
Fat
15.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1/2 cup Cooked Quinoa

1 tbsp Pumpkin Seeds

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the turkey breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the turkey over medium-high heat for approximately 6-8 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the turkey rests, combine the cooked quinoa, diced cucumber, diced red bell pepper, and pumpkin seeds in a medium mixing bowl.

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin, then pour over the quinoa mixture and toss to combine.

  • 5

    Slice the rested turkey breast into thin strips against the grain.

  • 6

    Plate the crunchy quinoa salad and top with the grilled turkey strips to serve.

Grilled Turkey Breast with Crunchy Quinoa Salad

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

Grilled Turkey Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Crunchy Quinoa Salad

Tender turkey breast grilled with oregano and served over a chilled quinoa salad with crisp cucumbers and a zesty lemon-herb dressing.

NUTRITION

456kcal
Protein
51g
Fat
15.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1/2 cup Cooked Quinoa

1 tbsp Pumpkin Seeds

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the turkey breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the turkey over medium-high heat for approximately 6-8 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the turkey rests, combine the cooked quinoa, diced cucumber, diced red bell pepper, and pumpkin seeds in a medium mixing bowl.

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin, then pour over the quinoa mixture and toss to combine.

  • 5

    Slice the rested turkey breast into thin strips against the grain.

  • 6

    Plate the crunchy quinoa salad and top with the grilled turkey strips to serve.