It feels so good to be back with you guys and publishing recipes once again!
As some of you may already know I’ve recently moved house and am beginning to settle in nicely, especially as the kitchen is much bigger and it’s not freezing in the evening time (god bless central heating!).
As it’s a new start it’s given me the opportunity to re-assess what I’m eating, how I’m training and how I can improve myself as I approach the grand age of 30 (eek!).
One of the conclusions I’ve come to is that although I’m eating fairly well, I’ve still got so much to learn and could really improve my own ingredients-based knowledge.
This leads me on to one of those ingredients I wrote about a few weeks back, Quinoa.
Quinoa is loaded with iron, protein and so much more. It’s also gluten-free.
Up until a few weeks ago I wasn’t 100% sure how to cook it, but it couldn’t be more straightforward.
Thankfully I’ve teamed up with GoNutrition.com who’ve provided me with their Red Quinoa to try out. They provide so many healthy ingredients you can use to put together fantastic lunches, easy dinners and delicious snacks. It really is a one-stop shop!
Today’s recipe could be any one of these as it’s packed with so much nutrition and tastes great (if I say so myself!).
Feel free to experiment with the veggies and add what you’ve got available. The turkey is super lean and the combination of the red quinoa and lemon-infused couscous will keep you fuller and feeling satisfied throughout your day.
Enjoy!
- Olive Oil
- 2 Turkey Breasts (sliced)
- 2 tablespoons Smoked Paprika
- Salt & Freshly Ground Pepper
- 1 Cup Red Quinoa
- 2 Cups Cold Water
- 3 Spring Onions (sliced)
- 10 Cherry Tomatoes (halved)
- 1 Carrot (finely sliced)
- 8-10 Small Tenderstem Broccoli
- 1 Cup Couscous
- 2 Cups Boiling Water
- Small Handful of Mint Leaves (torn)
- 4 tablespoons Extra Virgin Olive Oil
- Juice of 1 Lemon
- Heat a large frying pan on a medium-high heat and add the olive oil.
- Evenly sprinkle the smoked paprika over the turkey breast, along with the salt and pepper, then add them to the frying pan. Cook for 15 minutes or until cooked and leave to one-side.
- Meanwhile add the red quinoa to a medium-sized saucepan along with the water and some seasoning.
- Place the lid on and the heat to maximum and when the water starts boiling, reduce the heat to the lowest setting and cook for 18-20 minutes until almost all of the water has been absorbed.
- Using the same frying pan you used to cook the turkey, add a little more olive oil along with the spring onions, cherry tomatoes, carrot and broccoli and cook for 5 minutes.
- Finally place the couscous into a small bowl along with the boiling water, some seasoning and half the juice of the lemon. Cover and leave for 5 minutes.
- Once everything is ready, combine in a large enough mixing bowl and add the mint leaves, extra virgin olive oil and the rest of the lemon juice and mix well then serve.
For more ingredients and to learn more about GoNutrition click here
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