1 cup quinoa, cooked according to package directions
2 cups halved grape tomatoes
2 cups chopped cucumber
1 red onion sliced
1/2 cup crumbled feta cheese
Pita, cut into wedges (optional)
Add the olive oil, lemon juice, onion, garlic, coriander, cumin, paprika, turmeric, cinnamon, salt and pepper into a zip top plastic bag. Shake to combine. Add the turkey breast. Seal the bag and shake and massage the marinade around the turkey. Refrigerate for at least one hour, but ideally, overnight.
Transfer the turkey to your Instant Pot. Add 3/4 cup of water or chicken stock and mix to ensure everything is combined. Close the lid (following manufacture’s guide). Using the Manual setting, set the Instant Pot timer to 15 minutes on high pressure (general rule is 6 minutes per each lb of poultry).
Once the Instant Pot cycle has completed, allow for a natural pressure release. This will take about 20 minutes. If you’re in a rush, follow the manufactures guide on how to do a quick release. Remove the lid and remove the turkey from the pot. Allow to cool slightly and cut into slices or chunks. For even more flavour, leave the marinade in the pot and turn the Instant Pot on to Sauté. Once the marinate is at a simmer, add the sliced/chopped turkey, and cook for 2-3 minutes.
Combine all the ingredients in a medium bowl and refrigerate until ready to use. The longer it sits, the better the flavour.
For the Bowls
Cook quinoa according to package directions.
Add 2 cups of greens to each bowl or meal prep container, along with 1/2 cup of cooked quinoa, 1/2 cup of cucumbers, 1/2 cup tomatoes, a handful of sliced red onion, 2 tablespoons of crumbled feta, half of one sliced Turkey breast, and 2-4 tablespoons of the Garlic Sauce. Serve with Pita wedges (optional).
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