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Lemon Turkey Roast with Quinoa & Chickpeas

  • 12 Servings
  • 30 mins Prep Time
  • 2 hrs 15 mins Total Time


  • 1 Breast Roast with Gravy
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 2 1/2 teaspoons lemon zest
  • 1 teaspoon onion powder
  • 1 teaspoon lemon juice, freshly squeezed
  • 2 cups quinoa
  • 2 1/2 cups water
  • Pinch of salt
  • 1 cup chickpeas, rinsed and drained
  • 3/4 cup parsley, minced
  • 1/4 cup lemon juice, freshly squeezed
  • 1/2 cup chopped sun-dried tomatoes in extra-virgin olive oil
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup green onions, minced
  • Salt and freshly ground black pepper to taste

Serving Size 228
Amount Per Serving
Calories 300
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 540mg 23%
Total Carbohydrates 25g 23%
Dietary Fiber 3g 12%
Sugars 3g
Protein 28g
Vitamin A 8%
Vitamin C 25%
Calcium 4%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat the oven to 350° F. Place the turkey breast on a rack in a roasting pan.
  • Step 2

    In a small bowl, combine the garlic, mustard, salt, lemon zest, onion powder and lemon juice. Spread the paste evenly on the turkey.
  • Step 3

    Roast the turkey according to package instructions, until the skin is golden brown and an instant-read thermometer registers 165° F when inserted into the thickest part of the breast.
  • Step 4

    Allow the turkey to rest at room temperature for 10-15 minutes before slicing.
  • Step 5

    Place quinoa in a fine mesh sieve. Rinse thoroughly under cold water.
  • Step 6

    Add quinoa to a medium saucepan; add a pinch of salt and the water. Bring to a boil, cover and reduce to a simmer. Cook until water is completely absorbed, about 20 minutes.
  • Step 7

    Transfer quinoa to a medium bowl along with chickpeas, lemon zest, parsley, sun-dried tomatoes, green onions, lemon juice and olive oil. Season to taste with salt and pepper.
  • Step 8

    Serve slices of turkey over a bed of the quinoa.

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