• Combine quinoa and broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
  ¼ cup quinoa, ½ cups chicken broth

Prepare the Stuffing:

• Heat olive oil in a large skillet over medium heat. Add the shallots and cook for 2 minutes until softened.
  1 tbsp olive oil, 1 shallot
• Add the diced butternut squash and sauté for 5–7 minutes, stirring occasionally, until it starts to soften.
  1 ½ cup butternut squash
• Stir in the apple, garlic, dried thyme, dried sage, and cinnamon, and cook for another 2–3 minutes.
  1 cup apple, 1 clove garlic, ½ tsp thyme, ½ tsp sage, ¼ tsp cinnamon
• Add the cooked quinoa, apple cider vinegar, lemon zest, and walnuts. Mix well and cook for 1–2 minutes to combine flavours.
  1 tbsp apple cider vinegar, 1 tsp lemon zest, ¼ cup walnut
• Season with salt and pepper. Remove from heat.
  ¼ tsp salt, ¼ tsp pepper

Prepare the Turkey Breast:

• Preheat your oven to 375°F (190°C). In a small dish, mix together the olive oil, garlic powder, thyme, smoked paprika, salt and pepper. Use a basting brush to rub the spice mixture evenly on both sides of the turkey breasts.
  1.5 lbs turkey breast, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp thyme, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper
• Place the turkey breasts on a baking sheet. If desired, bake the stuffing in a greased dish alongside the turkey. Roast the turkey for 25–30 minutes, or until it reaches an internal temperature of 165°F (74°C). If you are baking the stuffing as well, cover with foil for the first 10-15 minutes and then remove.
• Let the turkey rest for 5 minutes before slicing. Serve with 2/3 cup of the apple quinoa stuffing on the side and serve with your choice of veggies.