Lemon Herbed Turkey Quinoa Salad

Ingredients

• 2 Turkey Breasts (around 500g)
• 2 cups of cooked Quinoa
• 1 cup of Cherry Tomatoes (halved)
• 1 large Cucumber (diced)
• 1/2 cup of Kalamata Olives (pitted and sliced)
• 1/2 cup of Feta Cheese (crumbled)
• 2 tablespoons of Olive Oil
• Juice of one Lemon
• 2 minced Garlic cloves
• 1 teaspoon of dried Oregano
• 1 teaspoon of dried Basil
• Salt and Pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the turkey breasts, season with salt, pepper, half of the dried oregano and basil. Cook until the turkey is no longer pink inside, about 12 to 15 minutes on each side. Once done, set aside to cool then slice into thin strips.
2. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, Kalamata olives and crumbled feta cheese.
3. In a small bowl, whisk together the remaining olive oil, fresh lemon juice, garlic, and the rest of the oregano and basil. Pour over the salad and toss to mix.
4. Add the sliced turkey to the salad and mix slightly.

Nutritional Information per Serving (4 servings total)

• Calories: 455
• Protein: 40g
• Fat: 20g
• Carbs: 30g

Plating

Serve the lemon herbed turkey quinoa salad in a shallow salad bowl. Quinoa and vegetables should form the base, with the turkey strips layered attractively on top. Garnish with a sprinkle of feta cheese and your choice of fresh herbs such as parsley or oregano. The salad should look vibrant with mixed colors from the tomatoes, cucumber, and olives peeking through the quinoa and turkey.