>> servings: 1
>> produce: 480%g
>> calories: 607%kkal
>> protein: 36%g
>> total fat: 14%g
>> total carb.: 80%g

Rinse the @jasmin rice{50%g} and @white quinoa{30%g} under running water to get rid of the starch. Pour the water into a #saucepan, add the rice and quinoa, season with @salt{2%g} and simmer on a medium heat.

Rinse and pat dry the @turkey breast fillets{125%g}[- | @chicken breast fillets{125%g} -] gently with paper towel. Cut them into cubes.

Defrost the @frozen corn{40%g} and @frozen green beans{40%g} and cut into slices. Often these are already prepared for you.

Peel @red onion{40%g} and finely chop along with @red bell peppers{40%g}.

Heat a #frying pan{} with a little @oil{1%tbsp} and sauté the onion and pepper for ~{5%minutes}. Add the turkey or chicken fillets to the vegetables, stir-fry for about ~{5%minutes} and add the green beans and corn, stir-fry for another ~{5%minutes}.

The quinoa rice should be cooked by this time, just check to make sure it is al dente'. Remove side dish from the heat. Add the @tinned tomatoes{40%g} to the turkey, add @sugar{5%g} to balance acidity and @salt{1/2%tsp} to taste. Braise for ~{5%minutes}. Place the quinoa rice on a plate and top with the turkey/ chicken and vegetables. Garnish with chopped parsley.