Heat the olive oil in a heavy-duty skillet over medium heat, then add the kale and spinach. Sauté the greens until they’re wilted (but still very green) and then add the quinoa. Stir/sauté until well blended and hot.
Arrange the quinoa and greens in a bowl, and top with the remaining ingredients.
Fan out the sliced avocado near the rim of the bowl, toward the center. Cluster the Blistered Tomatoes and Soft-Cooked Egg near the sliced avocado. Place the crumbled goat cheese in the center. Arrange the lightly grilled julienned turkey in a mound in the center.
Add salt and pepper, to taste. Note: When preparing the quinoa, rinse it in cold water before cooking. Sub the water with turkey or poultry broth.
Ingredients
3 oz Butterball® Honey Maple Turkey Breast, julienned, lightly grilled
