Mix all the ingredients together for the coleslaw and refrigerate.
Mix all the ingredients together for the garlic sauce and refrigerate.
In a pot, add 3 cups of water and vegetable stock cube and bring to a boil. Lower to medium heat and add quinoa. Cook uncovered for 12 to 15 minutes, or until quinoa is cooked. Drain and set aside.
In a bowl, marinate turkey with garlic powder, paprika, salt and pepper. Set aside.
In a skillet, toast pumpkin seeds for 1 to 2 minutes, making sure they don’t burn.
In the same skillet, heat cooking oil and cook the red onion for 2 to 3 minutes, then add marinated turkey and mushrooms. Cook for 4 to 5 minutes, then add the spinach. Cook until the turkey is fully cooked.
Assemble your plate with quinoa, turkey, coleslaw, garlic sauce and roasted pumpkin seeds.
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