Directions

1. In saucepan, combine quinoa, chili powder, broth, juice and half of the salt; bring to boil. Cover and reduce heat; cook for about 20 minutes or until liquid is absorbed and quinoa is tender. Using fork, fluff quinoa into shallow dish.
2. Combine remaining salt with flour and dredge turkey fillets in mixture, shaking off excess. Dip into egg letting excess drip off. Press turkey into quinoa turning to coat well, patting to help it stick on turkey. Place on parchment paper lined baking sheet and roast in 425°F (220°C) oven for about 15 minutes or until quinoa is golden brown and turkey is no longer pink inside.
3. Meanwhile, in bowl, combine tomatoes, onion, garlic, jalapeno, cilantro, vinegar and salt; stir to combine. Serve with turkey fillets.