Name: Turkey Bowl with Vegetables, Quinoa and Garlic Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup red cabbage (grated); ½ onion (very finely chopped); 2 tbsp apple cider vinegar; 3 tbsp water; 1 tsp maple syrup; ½ tsp dried oregano; ¼ tsp salt; 1/3 cup mayonnaise; 1 tbsp lemon juice; 1 clove garlic (chopped); ¼ tsp salt; ¼ tsp freshly cracked black pepper; 1 vegetable stock cube; 1 cup Tri-Color quinoa (rinsed and drained); 300 g turkey breasts (cut into small cubes); 1 tsp garlic powder; ½ tsp paprika; ½ tsp salt; ½ tsp freshly cracked black pepper; 1/3 cup pumpkin seeds; 1 tbsp cooking oil; ½ red onion (finely chopped); 1 cup mushrooms (diced); 2 cups baby spinach

Mix all the ingredients together for the coleslaw and refrigerate.

Mix all the ingredients together for the garlic sauce and refrigerate.

In a pot, add 3 cups of water and vegetable stock cube and bring to a boil. Lower to medium heat and add quinoa. Cook uncovered for 12 to 15 minutes, or until quinoa is cooked. Drain and set aside.

In a bowl, marinate turkey with garlic powder, paprika, salt and pepper. Set aside.

In a skillet, toast pumpkin seeds for 1 to 2 minutes, making sure they don’t burn.

In the same skillet, heat cooking oil and cook the red onion for 2 to 3 minutes, then add marinated turkey and mushrooms. Cook for 4 to 5 minutes, then add the spinach. Cook until the turkey is fully cooked.

Assemble your plate with quinoa, turkey, coleslaw, garlic sauce and roasted pumpkin seeds.