Grilled Turkey with Quinoa and Vegetable Stir-Fry

1Rinse the quinoa (1 cup) under cold water (2 cups) until the water (2 cups) runs clear.

2In a medium saucepan, bring 2 cups of water (2 cups) to a boil. Add the quinoa (1 cup), reduce the heat to low, cover, and simmer for about 15 minutes or until the water (2 cups) is absorbed and the quinoa (1 cup) is tender. Fluff with a fork and set aside.

3While the quinoa (1 cup) is cooking, preheat the grill to medium-high heat.

4Season the turkey breast fillets (4) with salt and pepper. Brush them with olive oil (1 tablespoon) to prevent sticking.

5Grill 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.

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

7Add the minced garlic (2 cloves) and ginger (1 teaspoon) to the skillet and sauté for about 1 minute until fragrant.

8Add the sliced red and yellow bell (1) peppers, zucchini (1), carrot (1), and broccoli florets (1 cup) to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.

9Add the cooked quinoa (1 cup) to the skillet and stir to combine with the vegetables.

10Pour the soy sauce (2 tablespoons) over the quinoa (1 cup) and vegetable mixture, stirring well to ensure everything is evenly coated. Cook for an additional 2-3 minutes.

11Serve the grilled turkey slices over the quinoa (1 cup) and vegetable stir-fry. Enjoy!