Dill salad with turkey and vegetables


Ingredients (2 portions)

  • Turkey breast meat without skin (100 g)
  • Quinoa (10 tablespoons of dry product)
  • Long green cucumber (1/2 pieces)
  • Red pepper (1/2 pieces)
  • Natural yogurt (8 tablespoons)
  • Fresh dill (2 tablespoons)
  • Suggested spices: salt, pepper, garlic


  1. Cook the quinoa.
  2. Dice the meat and put it in the pan without fat. Season as desired. After a few minutes, add the diced paprika to the meat. Simmer everything until the meat is ready.
  3. Chop the dill finely (leave some for decoration). Add chopped dill, salt, pepper, and garlic granules to the yogurt. Mix all ingredients thoroughly.
  4. Peel and slice the cucumber finely.
  5. Mix the cooked quinoa with vegetables, meat, yogurt, dill, and spices.
  6. Sprinkle the finished salad with the dill that was not used for the yogurt sauce.

Nutritional value

  • Energy: 352 kcal
  • Protein: 23.15 g
  • Carbohydrates: 47.1 g
  • Fat: 6.7 g
  • Dietary fiber: 6 g

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