-Put the quinoa in a sauce pan with half a lemon and ½ tsp cinnamon. Cover with boiling water and bring to a boil
-In a frying pan on a medium heat add a drizzle of oil and ½ tsp cumin. Toast spice for 1-2mins.
-Slice the turkey fillets into 1 inch cubes
-Add the turkey, and the juice of the other lemon half to the pan with toasted spice. Stir occasionally until the turkey is cooked through and browning on the edges.
-Fill two salad bowls with mixed leaves.
-Chop up the courgette, tomatoes, spring onion and avocado. Add these to the leaves.
-Once the quinoa is cooked remove the lemon half and discard. Then spoon the cooked quinoa and turkey into the salad bowls.
-Finally garnish with a little parsley.