Turkey bowl with quinoa, Brussels sprouts and cranberries

Ingredients

For 1 serving

• Quinoa55 g
• Turkey breast130 g
• Brussels sprouts180 g
• Dried cranberries12 g
• Pecans8 g
• Extra virgin olive oil8 g
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: nuts, sulphites,

In season: October – February

Method

1. Preheat the oven to 210 °C (conventional). Remove any damaged outer leaves from the Brussels sprouts, trim the base and halve them; toss on a lined tray with half the oil and a pinch of salt.
2. Roast for 20 minutes, turning halfway, until tender and well browned on the cut side.
3. Meanwhile, rinse the quinoa, put it in a small pan with twice its volume of water, bring to the boil, cover and cook over low heat for 12 minutes until the water is absorbed.
4. Season the turkey breast with salt and pepper. Heat the remaining oil in a frying pan over medium heat and cook it for 5 minutes per side, until golden and no longer pink in the centre; rest it for 2 minutes and slice.
5. Roughly chop the pecans.
6. Build the bowl with the quinoa, sprouts and turkey, dress with the balsamic vinegar and some black pepper and finish with the dried cranberries and pecans.