Ingredients:

For the Turkey:
2.5 lbs ground lean turkey burger
2-3 roma tomatoes
3 TBSP red wine vinegar
Feta cheese

For the Quinoa:
2 cups cooked quinoa

Roast Vegetables:
Your choice of veggies, roast and seasoned to your liking. I’m partial to squash and peppers as they’re readily available right now.

Instructions:

Roast your veggies to your liking

For the quinoa:
1 cup of dried quinoa will yield about 2-3 cups cooked quinoa.
Make sure you rinse your dry quinoa well to get rid of the Saponin coating which can end in a yucky bitter taste if not rinsed off well.
Add one cup of quinoa to one and a half cups water and bring to a boil. Once boiling lower the heat to a simmer and cook covered for 15 minutes. Remove from heat and let sit covered for an additional 5 minutes. Remove cover and fluff with fork.

For the Turkey Burger:
Heat over medium heat until cooked through.
As your burger is cooking wash and dice your tomatoes, removing seeds.
Add red wine vinegar, tomatoes and season with salt and pepper to taste.

Eat it separately or mix everything together, either way you won’t be disappointed!