Turkey breast with roasted pumpkin and quinoa

592 kcal · Protein 54 g · 35 min

Calories
592
Protein
54 g
Carbs
50 g
Fat
20 g

Per portion · Time: 35 min

  • Gluten-free
  • Lactose-free

Ingredients (1 portion)

  • turkey breast180 g
  • Hokkaido pumpkin250 g
  • quinoa (dry)50 g
  • pumpkin seeds10 g
  • olive oil10 g

Steps

  1. Cut the pumpkin into wedges (the skin can stay on), toss with oil and salt and roast at 200 °C for 25 minutes.
  2. Simmer the quinoa in twice its volume of water for 12–15 minutes.
  3. Season the turkey and pan-fry for 5–6 minutes per side, then slice.
  4. Serve the turkey on the quinoa with the pumpkin and a sprinkle of pumpkin seeds.

Lunch