Roasted Turkey

2. In a bowl, mix the mustard, mashed roasted garlic cloves, garlic powder, fresh rosemary, fresh thyme, fresh sage, lemon juice, orange juice, olive oil, salt, and freshly ground pepper all together.
3. Lather the turkey breast with the marinade, then gently massage all over. Place the marinated turkey in the refrigerator, and let it marinate overnight.
4. Preheat your Miele Combi Steam Oven at 325 ⁰F and 100% moisture. Insert the wireless food probe into the thickest part of the turkey and set the internal temperature to 130 ⁰F. Remove the roasted turkey from the oven once it has reached the desired internal temperature. Let it rest for about 15 minutes and set aside to use for later.

Quinoa and Cauliflower Rice

1. In a pot, place the tri-colored quinoa and water and bring to a boil using the booster function of your Miele TwoInOne Induction Cooktop with Integrated Extractor. Lower the heat to a simmer, and allow the quinoa to absorb all the liquid, about 20 minutes. Add more water as necessary.
2. Season the quinoa with some salt to taste, and fluff using a fork.
3. Meanwhile, place the cauliflower florets in a food processor and pulse until the mixture resembles couscous.
4. Heat some olive oil in a large sauté pan over medium-high heat using your Miele TwoInOne Induction Cooktop with Integrated Extractor. Add the finely diced white onion and cook for a minute. Add the roasted garlic cloves and cook for another minute. Add the finely diced carrots, finely diced shiitake mushrooms, and chopped cauliflower florets and cook for about 3 minutes. Season with dried thyme, ground oregano, salt, and freshly ground pepper to taste.
5. Add the cooked quinoa and mix with the sautéed cauliflower mixture. Finish with some truffle oil as needed, and mix thoroughly.

Assembly

1. Slice the roasted turkey into thin slices. Place some quinoa and cauliflower rice in a bowl. Place the roasted turkey slices, thinly sliced red cabbage, thinly sliced carrots, and blanched chopped spinach on top.
2. Garnish with some chopped walnuts and squeeze the juice of an orange on top, then serve.