Grilled Turkey Breast with Roasted Brussels Sprouts and Quinoa

Ingredients

• ground turkey breast 5 oz
• Brussels sprouts 1 cup
• cooked quinoa 1/2 cup
• olive oil 1 tsp
• salt to taste
• black pepper to taste
• garlic powder to taste

Method

1. Prepare Brussels Sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts and trim the stem ends. Cut each sprout in half to ensure even roasting.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface.
2. Season and Roast Brussels Sprouts. Place the halved Brussels sprouts in a bowl. Drizzle with half the olive oil (about 1/2 tsp), sprinkle with salt, pepper, and garlic powder to taste. Toss well to coat. Spread them in a single layer on a baking sheet lined with parchment paper.
   Tip: Avoid overcrowding the baking sheet to help the sprouts roast rather than steam.
3. Roast Brussels Sprouts. Put the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through, stir or flip the sprouts to ensure even browning. They should be tender and golden brown when done.
   Tip: Check for tenderness by piercing with a fork; it should slide in easily.
4. Prepare Turkey Breast. While the Brussels sprouts roast, season the ground turkey breast with salt, pepper, and garlic powder to your liking. Heat the remaining 1/2 tsp olive oil in a non-stick skillet over medium heat.
   Tip: Use a spatula to break the turkey into even pieces for quicker and uniform cooking.
5. Cook Turkey Breast. Add the seasoned ground turkey to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the turkey is fully cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
   Tip: Avoid overcrowding the pan to allow the turkey to brown nicely.
6. Warm Quinoa. If using pre-cooked quinoa, warm it gently in a microwave or in a small pan over low heat until heated through, about 2-3 minutes.
   Tip: Add a splash of water if reheating quinoa on the stove to keep it moist.
7. Plate and Serve. On a plate, arrange the cooked turkey breast, roasted Brussels sprouts, and warm quinoa. Optionally, drizzle a little extra olive oil or sprinkle additional seasoning if desired. Serve immediately.
   Tip: Garnish with fresh herbs like parsley or a squeeze of lemon for extra freshness.

Pro tips

• To speed up Brussels sprouts roasting, cut them smaller or use a convection oven setting if available.
• Rest cooked turkey for a couple of minutes off heat to retain juices and improve texture.