Recipes

• 1 pkg (500 g)
  Lilydale^® Turkey Breast Fillets, fresh
• 1/3 cup (75 mL)
  olive oil, divided
• 2 tsp (10 mL)
  Tex-Mex seasoning
• 1 tsp (5 mL)
  lime zest
• 1/4 cup (60 mL)
  lime juice
• 1 1/2 tsp (7 mL)
  honey
• 1
  clove garlic, minced
• 3/4 tsp (4 mL)
  ground cumin
• 1/2 tsp (2 mL)
  each salt and pepper
• 1 cup (250 mL)
  quinoa, cooked according to package directions
• 1 can (540 mL)
  black beans, drained and rinsed
• 1 cup (250 mL)
  caned cooked corn, drained
• 1
  ripe avocado, peeled, pitted and sliced
• 1 cup (250 mL)
  cherry tomatoes, halved
• 1 cup (250 mL)
  lettuce, shredded
• 3/4 cup (175 mL
  tortilla corn chips, crushed
• 2 tbsp (30 mL)
  fresh cilantro, finely chopped

1. Heat 1 tbsp (15 mL) olive oil in large skillet set over medium heat; cook Lilydale^® Turkey Breast Fillets with Tex-Mex seasoning for 5 to 7 minutes or until turkey is cooked through. Set aside.
2. In a bowl, whisk together remaining olive oil, lime zest, lime juice, honey, garlic, cumin, salt and pepper; toss 1 tbsp (15 mL) with cooked quinoa.
3. Divide quinoa among 4 shallow bowls. Top with cooked Lilydale^® Turkey Breast Fillets, black beans, corn, avocado, tomatoes and lettuce. Drizzle remaining oil and lime juice mixture over each bowl; sprinkle with chips and cilantro.

Serve with a dollop of sour cream or yogurt if desired.