Quinoa Bowl with Turkey, Corn, Avocado and Fresh Vegetables

Ingredients

• Turkey Breast150 g
• Quinoa3/4 cup (150 g)
• Corn1/4 cup (43 g)
• Avocado1/4 count (60 g)
• Cucumber1/3 cup (40 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (7 ml)
• Tomato1/2 count (65 g)
• Lettuce1/2 cup (18 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe, the quinoa and corn need to be previously cooked. You need to wash the fresh vegetables previously as well.

2. 2

   Step 2

   Heat the griddle pan over high heat. While heating, add salt and pepper to the turkey. Once heated, pour half of the oil and spread.

3. 3

   Step 3

   Add the turkey and lower the heat to medium and cook each side for about 4-5 minutes or until both sides brown.

4. 4

   Step 4

   At the same time, peel and cut the avocado in wedges.

5. 5

   Step 5

   Cut the cucumber into fine slices with the tomato. Cut the pepper into strips.

6. 6

   Step 6

   For the dressing: Mix the remaining olive oil with the lemon juice and add salt and pepper to taste.

7. 7

   Step 7

   Serve the turkey in slices with the quinoa, cucumber, pepper, corn grains, tomato, lettuce and palta in a bowl.

8. 8

   Step 8

   Pour the dressing on top and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Bowl with Turkey, Corn, Avocado and Fresh Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.