Turkey and Vegetable Skewers with Quinoa Salad

Name: Turkey and Vegetable Skewers with Quinoa Salad
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 600 g Turkey breast; 2 pcs bell peppers; 2 pcs zucchini; 1 pcs red onion; 200 g quinoa; 1 pcs cucumber; 200 g tomatoes; 4 tbsp olive oil; 1 pcs lemon; 30 g fresh herbs (parsley, mint); 5 g salt; 2 g pepper

Grilled turkey and colorful vegetable skewers served with a refreshing quinoa salad. A light and flavorful gluten-free lunch option.

Total: 1 h 10 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 38 g
Fat: 16 g
Carbs: 24 g

Ingredients

for 4 servings

Turkey breast600 g
bell peppers2 pcs
zucchini2 pcs
red onion1 pcs
quinoa200 g
cucumber1 pcs
tomatoes200 g
olive oil4 tbsp
lemon1 pcs
fresh herbs (parsley, mint)30 g
salt5 g
pepper2 g

Method

6 steps

Cut turkey breast, bell peppers, zucchini, and red onion into uniform chunks and thread onto skewers.
Whisk 2 tbsp olive oil with half the lemon juice, salt, and pepper; brush over skewers and marinate for 15 minutes.
Rinse quinoa and cook in boiling water until tender, then drain and cool.
Dice cucumber and tomatoes; toss with cooked quinoa, remaining olive oil, remaining lemon juice, and chopped fresh herbs.
Grill skewers over medium-high heat for 10-12 minutes, turning occasionally until turkey is cooked through.
Serve the grilled skewers alongside the prepared quinoa salad.