Instructions

INGREDIENTS:  (Serves 1)
¼ cup Quinoa (I used white and black)
Pinch Salt
Pinch Black Pepper
1 Lemon
½tsp Cumin
1tsp Rapeseed oil
100g Diced Turkey Meat
1 Garlic Clove
Handful Salad
⅓ Courgette
1 Spring Onion
5 Cherry Tomatoes
½ Avocado

 

RECIPE:
Put the quinoa on to boil with a pinch of salt and pepper, half the cumin and half the lemon.
In a frying pan on a medium heat add a drizzle of oil followed by the remaining cumin, turkey, juice of the other lemon half and the garlic clove crushed. Stir occasionally until he turkey is cooked through.
Finely slice the spring onion and mint leaves, dice the courgette and avocado, and quarter the cherry tomatoes.
Once the quinoa is cooked remove the lemon half and discard. Then stir through the salad leaves, mint, spring onion and courgette.
Tip the quinoa salad mix out onto a plate. Then top with cherry tomatoes, avocado and turkey.
Finally decorate with a sprig of mint and serve.

 

MACROS:
Calories = 469kcal
Protein = 39.9g
Fat = 27g (Saturated fat = 5.1g)
Carbohydrates = 20g (Sugars = 5.7g)

 

TTH x

 

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