• 100g Quinoa
  • 1 Lemon
  • 1/2tsp Cinnamon
  • 1tsp Rapeseed Oil
  • 1/2tsp Cumin
  • 2 Turkey Fillets
  • 2 Handfuls of Salad
  • 1/2 Courgette
  • 6 Cherry Tomatoes
  • 1 Spring Onion
  • 1/2 Avocado
  • Fresh Parsley


  • Calories: 452
  • Protein: 47g
  • Carbs: 31g
  • Fat: 14g




-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.