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RAINBOW QUINOA SALAD WITH GRILLED TURKEY

Updated: Aug 3


Nutrition per serving:

498 kcals 22g Fats

38g Carbs 37g Protein



Serves: 2

Prep: 10 mins

Cook: 10 mins


WHAT YOU NEED:


  • 1 cup (185g) cooked quinoa

  • 1 tbsp. coconut oil

  • 8.1 oz. (230g) turkey fillet

  • 1 small carrot, grated

  • ½ cup (50g) red cabbage, shredded

  • 2/3 cup (50g) edamame beans

  • 1 tbsp. honey

  • 1 tbsp. soy sauce

  • 1 tbsp. sesame oil



  • handful sprouting alfalfa (or similar)

  • 1 tbsp. sesame seeds

WHAT YOU NEED TO DO:


Cook the quinoa according to the instructions on the package. Allow cooling to lukewarm.


In the meanwhile, season the turkey fillets with salt and pepper. Heat the coconut oil in a pan and cook the turkey for about 8 minutes turning regularly. Once cooked, cut into strips.




Mix the quinoa with the carrot, cabbage, and soybeans.


Mix together all the dressing ingredients (honey, soy sauce, sesame oil) and pour over the quinoa salad.


Put the turkey on the salad and sprinkle with almonds, alfalfa, and sesame seeds to serve.






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