Rainbow Quinoa Salad with Grilled Turkey

Serves 2

• 1 cup cooked quinoa

• 1 tbsp. coconut oil

• 8.1 oz. turkey fillet

• 1 small carrot, grated

• ½ cup red cabbage, shredded

• 2/3 cup edamame beans, frozen

• 1 tbsp. honey

• 1 tbsp. soy sauce

• 1 tbsp. sesame oil

• handful alfalfa sprouts (or similar)

• 1 tbsp. sesame seeds

Cook the quinoa according to the instructions on the package. Allow to cool to lukewarm.

In the meanwhile, season the turkey fillets with salt and pepper. Heat the coconut oil in pan and cook the turkey for about 8 minutes turning regularly. Once cooked, cut into strips.

Mix the quinoa with the carrot, cabbage, and edamame beans.

Mix together all the dressing ingredients (honey, soy sauce, sesame oil) and pour over the quinoa salad.

Put the turkey on the salad and sprinkle with almonds, alfalfa and sesame seeds to serve