Roasted Turkey Breast with Quinoa and Roasted Brussels Sprouts

Ingredients

• Turkey breast 6 oz
• Quinoa 1.5 cups
• Brussels sprouts 1.5 cups
• Olive oil 1.5 tbsp
• Salt 1 tsp
• Black pepper 0.5 tsp
• Garlic powder 0.5 tsp
• Water or broth 1.5 cups

Method

1. Prepare the Brussels sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, trim off the ends, and cut them in half. Place them in a bowl and toss with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface.
2. Roast the Brussels sprouts. Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning, until they are tender and golden brown on the edges.
   Tip: Keep an eye on them after 20 minutes to avoid burning; they should be crispy on the outside and tender inside.
3. Cook the quinoa. While the Brussels sprouts roast, rinse 0.5 cups of dry quinoa under cold water to remove bitterness. In a medium saucepan, combine the rinsed quinoa with 1.5 cups of water or broth and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
   Tip: Rinsing quinoa removes the natural coating called saponin, which can taste bitter.
4. Prepare the turkey breast. While quinoa cooks, pat the turkey breast dry with paper towels. Rub both sides with 0.5 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and garlic powder if using. Heat a skillet over medium heat and sear the turkey breast for 3-4 minutes on each side until golden brown.
   Tip: Searing the turkey locks in juices and adds flavor before finishing cooking.
5. Roast the turkey breast. Transfer the seared turkey breast to a baking dish and place it in the oven alongside the Brussels sprouts for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy. Remove from the oven and let it rest for 5 minutes before slicing.
   Tip: Resting the turkey allows the juices to redistribute, keeping the meat moist.
6. Assemble and serve. Divide the cooked quinoa between plates, add the roasted Brussels sprouts, and top with sliced roasted turkey breast. Drizzle any pan juices over the turkey for extra flavor. Serve warm.
   Tip: Garnish with fresh herbs like parsley or thyme for added color and aroma.

Pro tips

• Use a meat thermometer to ensure the turkey is cooked perfectly without drying out.
• Roast Brussels sprouts cut side down for better caramelization.