Quinoa, Turkey and Tahini Power Bowl

Prep time 10 Minutes       Cook time 25 Minutes       Serves 2 People


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For Quinoa:

1 cup quinoa2 Tbsp olive oil1 lemon (for juice and zest)Salt and pepper, to taste

For Turkey:

1 Butterball Easy Fresh boneless skinless turkey breast2 eggs½ cup cold water½ cup flour½ cup panko bread crumbs2 Tbsp olive oil

For Sauce:

2 garlic cloves½ red pepper½ cup of Tahini¼ cup of extra virgin olive oil¼ cup of honey1 tsp salt½ tsp coarse pepper

For Garnish and Assembly:

1 cup chickpeas, cooked1 cup purple cabbage, shaved1 avocado, quartered½ red pepper, diced1 lime or lemon, halved1 Tbsp. sesame seeds


    For Quinoa

  1. Rinse quinoa under cold water and drain to remove bitterness.

  2. 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.

  3. 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.

  4. For Turkey:

  5. Preheat oven to 350˚F.

  6. Slice turkey breast thinly horizontally

  7. Crack eggs, whisk and add cold water. Combine.

  8. Dredge turkey slices in flour, dip in egg and water mixture, and roll through breadcrumbs.

  9. Heat a large saucepan over medium heat. Add olive oil.

  10. Once hot, sear both sides of the scallopini until golden brown (approximately 3 minutes per side).

  11. 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.

  12. For Sauce:

  13. Using a blender or food processor, blend tahini, garlic cloves, olive oil, red pepper half, honey and salt and pepper until smooth.

  14. NOTE: This sauce can be made ahead of time and stored for up to 1 week refrigerated.

  15. Assembly:

  16. Layer quinoa on the bottom of a wide bowl.

  17. Dress with chickpeas, cabbage, avocado and diced red pepper.

  18. Add turkey, garnish with sauce, lime wedge and sesame seeds.