Turkey, Sweet Potato and Quinoa Salad with Cauliflower, Snap Peas and Pomegranate Seeds
Ingredients (makes 4 equal portions)
- 5-6 small sweet potatoes
- Seeds from 1 pomegranate
- 2 cups cauliflower florets
- 1 cup snap peas
- 1.5 cups cooked quinoa
- 1.5 tbsp chopped rosemary
- 1.5 tbsp chopped sage
- 2 lean turkey tenderloins
Poke holes in the raw sweet potatoes, wrap in tinfoil and place in a preheated 400 degree oven. Cook quinoa as directed with chicken stock or water (I find it’s much tastier when cooked with stock!). Grilled chopped vegetables on a heated fry pan with a little cooking spray. Once the veggies and quinoa are done, mix together with rosemary and sage. Grill tenderloins on fry pan with a touch of cooking spray.
Once potatoes are tender, remove from oven and chop into pieces. Portion quinoa mixture into Tupperware or plates. Top with cooked turkey and sweet potato chunks. Mix together. Top with pomegranate seeds and enjoy!