Name: Grilled Turkey Breast Salad with Quinoa and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Turkey Breast; 0.6 cup Cooked Quinoa; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 cups Mixed Greens; 0.5 cup Cherry Tomatoes; 0.5 cup Sliced Cucumber; 1 teaspoon Dijon Mustard

Grilled Turkey Breast Salad with Quinoa and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Lemon Vinaigrette

Grilled turkey breast and fluffy quinoa tossed with fresh garden vegetables in a bright lemon-dijon vinaigrette, finished with a sprinkle of zesty cracked black pepper.

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NUTRITION

Protein

36.3g

Fat

16.7g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Turkey Breast

0.6 cup Cooked Quinoa

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the turkey breast with a pinch of salt and pepper.
2
Grill the turkey over medium-high heat until the internal temperature reaches 165°F.
3
Allow the turkey to rest for 5 minutes before slicing into thin strips.
4
In a small jar or bowl, whisk together the olive oil, lemon juice, and dijon mustard to create the vinaigrette.
5
Combine the mixed greens, cherry tomatoes, cucumber, and cooked quinoa in a large salad bowl.
6
Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.
7
Place the sliced grilled turkey on top of the salad and finish with a crack of fresh black pepper.