Grilled Turkey Breast with Quinoa Spinach Salad

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

Grilled Turkey Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Quinoa Spinach Salad

Grilled turkey breast served atop a bed of quinoa and baby spinach, tossed in a zesty lemon vinaigrette and topped with toasted pumpkin seeds.

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NUTRITION

458kcal
Protein
47.2g
Fat
17.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

2 teaspoons Olive Oil

1 tablespoon Pumpkin Seeds

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Whisk together the olive oil and lemon juice in a large salad bowl to create the dressing.

  • 4

    Add the warm cooked quinoa, baby spinach, sliced cucumber, and halved cherry tomatoes to the bowl.

  • 5

    Toss the salad gently until the spinach is slightly wilted by the heat of the quinoa.

  • 6

    Slice the grilled turkey into strips and serve it over the salad.

  • 7

    Garnish the dish with the toasted pumpkin seeds for a final crunch.

Grilled Turkey Breast with Quinoa Spinach Salad

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

Grilled Turkey Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast with Quinoa Spinach Salad

Grilled turkey breast served atop a bed of quinoa and baby spinach, tossed in a zesty lemon vinaigrette and topped with toasted pumpkin seeds.

NUTRITION

458kcal
Protein
47.2g
Fat
17.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

2 teaspoons Olive Oil

1 tablespoon Pumpkin Seeds

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Whisk together the olive oil and lemon juice in a large salad bowl to create the dressing.

  • 4

    Add the warm cooked quinoa, baby spinach, sliced cucumber, and halved cherry tomatoes to the bowl.

  • 5

    Toss the salad gently until the spinach is slightly wilted by the heat of the quinoa.

  • 6

    Slice the grilled turkey into strips and serve it over the salad.

  • 7

    Garnish the dish with the toasted pumpkin seeds for a final crunch.