Serves 4

• 6 tomatoes

• 1 sweet apple

• 1 onion

• 1 clove garlic

• 1 chicken bullion cube

• 1 tsp. curry paste or powder

• 2 eggs, boiled

• 14 oz. turkey breast

• 1 tbsp. coconut oil

• 4 cups quinoa, cooked

• 1 avocado

Bring a large pan of water to boil. Cut the tomatoes crosswise and prick them on a fork one by one, then dip in the boiling water for 20 sec. Remove the skin, chop, and place in a pot.

Peel, core, and chop the apple, chop the onion and slice the garlic. Add the apple, onion, garlic, bouillon cube, and curry powder/paste in with the tomatoes and bring to a boil. Simmer for 15 minutes. Season with salt and pepper.

Meanwhile, cook the quinoa according to instructions on the packaging.  

Heat the oil in a pan and cook the turkey until browned.

Remove the avocado flesh and cut into cubes, peel the eggs and chop then in quarters. Puree the apple-tomato sauce with a hand blender until smooth.

Divide the quinoa and turkey on the plates. Spoon over the sauce and serve avocado and boiled eggs.