YOUR SOLIN GENERATED RECIPE
Seared Turkey and Quinoa Bowl with Steamed Broccoli
Pan-seared lean turkey breast and fluffy quinoa served with tender steamed broccoli and a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
2.6 ounces cooked Turkey Breast
0.36 cup cooked Quinoa
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until the water is absorbed and the grain is fluffy.
Season the turkey breast with sea salt, cracked black pepper, and a pinch of garlic powder.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Sear the turkey breast for approximately 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees.
While the turkey cooks, steam the broccoli florets over boiling water for 4 to 5 minutes until they are vibrant green and tender-crisp.
Slice the seared turkey into thin strips.
Assemble your bowl by placing the cooked quinoa at the base, followed by the sliced turkey and steamed broccoli.
Finish the dish with a fresh squeeze of lemon juice for a bright pop of flavor.