Warm Lemon Turkey Bowl with Crispy Quinoa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 12 minutes, until softened and just starting to burst.

2. 2

   Meanwhile, pat the turkey breast dry and combine it in a bowl with 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) lemon juice, lemon zest, half of the minced garlic, ground cumin, smoked paprika, 4 g salt, and half of the black pepper. Let it rest for 10 minutes.

3. 3

   In another bowl, make the sauce by mixing the Greek yogurt, Dijon mustard, honey, 15 ml (1 tbsp) lemon juice, the remaining minced garlic, half of the chopped parsley, and a pinch of salt. Set aside.

4. 4

   Heat a large skillet over medium-high heat. Add the cooked quinoa with 15 ml (1 tbsp) olive oil and cook for 5 to 6 minutes, stirring occasionally, until part of it becomes toasted and crispy. Remove and set aside.

5. 5

   In the same skillet, cook the marinated turkey over medium-high heat for 6 to 8 minutes, stirring, until browned and fully cooked through.

6. 6

   Add the zucchini to the skillet with the turkey and sauté for 3 to 4 minutes, until tender but still slightly firm. Stir in the baby spinach and cook 1 more minute, just until lightly wilted.

7. 7

   To serve, divide the crispy quinoa among 4 bowls. Top with the warm turkey, zucchini, and spinach mixture. Add the roasted tomatoes, finish with the yogurt sauce, and sprinkle with the remaining chopped parsley. Serve immediately.