Rosemary Turkey Breast with Quinoa and Roasted Vegetables

Wash the quinoa thoroughly in hot water, then cook it in twice the amount of water with a pinch of salt. Cook for about 15 minutes until the water evaporates.

Meanwhile, cut the turkey breast into medium-sized cubes. Season with fresh rosemary, a little salt, and pepper.

Wash the zucchini and carrots, and cut them into rings or cubes.

Heat up half of the olive oil in a big pan. Brown the diced turkey breast, then take it out of the pan.

In the same pan, add the rest of the oil and sauté the veggies until they're crisp-tender (about 6-8 minutes). Toss in the crushed garlic at the end.

Put the meat back in the pan, mix it with the vegetables, and heat it all together.

When serving, divide the cooked quinoa onto 4 plates, pile the meaty-vegetable ragout on top, and sprinkle with toasted pumpkin seeds. Enjoy!