Turkey breast with quinoa, avocado and tomatoes

Tip: tap a step to mark it as done.

1. Quinoa

   15 min

   Rinse the quinoa thoroughly in a fine-mesh strainer. Add 400 ml salted water, cover and cook for 12–15 minutes, until the water is absorbed.

2. Turkey

   10 min

   Cut the turkey into slices about 1.5 cm thick, pat dry, season with salt and sprinkle with paprika and black pepper. Pan-sear in 1 tbsp oil for 3–4 minutes per side, until cooked through.

3. Salad

   5 min

   Dice the avocados and halve the tomatoes. Whisk the remaining oil with the lemon juice and a pinch of salt, then toss with the quinoa, avocado, tomatoes and parsley.

4. Serve

   Divide the quinoa among plates. Cut the turkey slices into strips and arrange on top.

Tip: Cut the avocado just before using and toss it immediately with the lemon dressing to keep it from browning when exposed to air.

This recipe was translated from the Slovak original: Morčacie prsia s quinoou, avokádom a paradajkami