Turkey with quinoa, chickpeas and vegetables

Ingredients

• turkey: 1 serving, about 140 g
• cooked quinoa: 3/4 cup, about 130 g
• cooked chickpeas: 3/4 cup, about 100 g
• vegetables: 1 large plate, about 180 g

Instructions

1. Weigh the protein, the grain and the vegetables.
2. Bake or cook the protein without extra oil.
3. Boil the grain, add the vegetables and plate it up by the gram amounts.

Nutrition

No common allergens

Swaps

• The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
• Chicken and turkey can be swapped 1:1 by weight.
• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Legumes can be swapped for one another, cooked, at the same weight.

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