Turkey with quinoa, salad and olive oil

Ingredients

• turkey: 1 serving, about 150 g
• cooked quinoa: 3/4 cup, about 125 g
• salad: 1 large bowl, about 120 g
• olive oil: 1 tbsp, about 7 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

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.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

Featured in

Related recipes