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.