Grilled Turkey with Quinoa and Vegetable Stir-Fry

1.Rinse the quinoa under cold water until the water runs clear.

2.In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.

3.While the quinoa is cooking, preheat the grill to medium-high heat.

4.Season the turkey breast fillets with salt and pepper. Brush them with olive oil to prevent sticking.

5.Grill the turkey fillets for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes before slicing.

6.In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

7.Add the minced garlic and ginger to the skillet and sauté for about 1 minute until fragrant.

8.Add the sliced red and yellow bell peppers, zucchini, carrot, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.

9.Add the cooked quinoa to the skillet and stir to combine with the vegetables.

10.Pour the soy sauce over the quinoa and vegetable mixture, stirring well to ensure everything is evenly coated. Cook for an additional 2-3 minutes.

11.Serve the grilled turkey slices over the quinoa and vegetable stir-fry. Enjoy!