Quinoa with Turkey, Carrot, and Spinach

Wash the quinoa under running water. Bring 2 cups water to a boil in a pan. Then add the quinoa and cook until the kernels have popped open, about 20 minutes. Remove from the heat, drain, and set aside for later.

Lay the turkey breast on a cutting board. Cut into medium cubes and season with a little salt.

Peel and grate the carrots. Wash and cut the spinach into strips.

Heat a little olive oil in a large skillet. Mince the garlic and lightly fry over medium heat, stirring regularly so as not to burn. Add the turkey pieces to the skillet and cook for several minutes, stirring regularly, until done on the inside and golden on the outside. Then transfer the contents of the skillet to a plate and set aside for later.

Heat a little more olive oil in the same skillet (there's no need to wash it first). Add the grated carrot and lightly fry over medium heat for 3–4 minutes, stirring often. Next, add 5–6 tablespoons quinoa (or the portion size you plan to eat) and stir to incorporate. Add the spinach to the skillet. It will wilt in a very short time. Season everything with a little salt. Optionally, you can add a little soy sauce, instead of salt, as well as a little grated fresh ginger to the skillet.

Finally, add the turkey. Stir in and cook over medium-low heat for several minutes, stirring occasionally to to infuse the contents of the skillet with the different flavors. Serve.