Lemon Tahini Turkey Breast

with Organic Quinoa and Butternut Squash Saute

30 min

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Contains: Sesame and Soy.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Shellfish, Sulphites, and Tree Nuts.

What We'll Send

Turkey Breast
Organic Red Quinoa
GF Soy Sauce
Sesame Oil
Red Pepper Flakes
Liquid Honey
Butternut Squash Diced 1/2"
Seed Blend
Sesame Seeds, Black Sesame Seeds
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 810
Fat 28g
Protein 50g
Carbohydrates 89g

Cooking Directions


Cook Quinoa
- Thoroughly rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18-22 minutes or until grains are tender.


Prepare Ingredients
- Wash lemon and spinach.
- Zest and cut lemon in half.
- Thinly slice shallot.


Make Lemon Tahini Sauce
- In a small bowl, stir together soy sauce, honey, tahini, sesame oil, lemon zest, half of the lemon juice and red pepper flakes to taste.


Prepare Turkey Breasts
- Drain turkey breasts, pat dry with paper towel and season well with salt and pepper.
- Heat 1 tbsp. olive oil in a large skillet over medium .
- Once hot, add turkey breasts and cook for 7-8 minutes, flipping halfway and covering skillet for the last 3-4 minutes.
- Once turkey reaches an internal temperature of 155°F, remove from skillet and wrap in foil to keep warm.
- After 5 minutes, internal temperature will rise to 165°F.


Cook Vegetables
- Add shallots to same skillet over medium heat along with butternut squash.
- Cook for 6-8 minutes, stirring often, until squash is tender and shallots are starting to brown.
- Add garlic, ginger and spinach and cook for 2-3 minutes, or until spinach is tender.


Plate + Serve
- Divide quinoa onto serving plates with vegetables and turkey breast on the side.
- Drizzle everything with lemon tahini sauce.
- Garnish with seed blend and squeeze remaining lemon juice on top to taste.
- Enjoy!

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