10 Minutes 25 Minutes 2 People
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Rinse quinoa under cold water and drain to remove bitterness.
In a pot, bring 8 cups of salted water to a boil, add quinoa, and cook for approximately 20 minutes, or until grain starts to uncoil.
Drain and cool quinoa on baking sheet. Once cooled, add quinoa to a bowl and stir in olive oil, lemon juice and lemon zest. Add salt and pepper to taste.
Preheat oven to 350˚F.
Slice turkey breast thinly horizontally
Crack eggs, whisk and add cold water. Combine.
Dredge turkey slices in flour, dip in egg and water mixture, and roll through breadcrumbs.
Heat a large saucepan over medium heat. Add olive oil.
Once hot, sear both sides of the scallopini until golden brown (approximately 3 minutes per side).
Transfer to oven safe baking tray, and bake for 8-10 minutes until plump and fully golden brown, or to an internal temperature of 165˚F/74˚C.
Using a blender or food processor, blend tahini, garlic cloves, olive oil, red pepper half, honey and salt and pepper until smooth.
NOTE: This sauce can be made ahead of time and stored for up to 1 week refrigerated.
Layer quinoa on the bottom of a wide bowl.
Dress with chickpeas, cabbage, avocado and diced red pepper.
Add turkey, garnish with sauce, lime wedge and sesame seeds.