Chargrilled turkey with quinoa tabbouleh & tahini dressing
By Good Food
This superhealthy supper is packed full of vibrant and fresh ingredients
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 401
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fat 11g
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saturates 2g
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carbs 31g
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sugars 6g
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fibre 1g
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protein 46g
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salt 0.24g
Ingredients
- 200g quinoa
- ½ cucumber, cut into 1cm chunks
- 175g cherry tomatoes, halved
- 3 spring onions, finely sliced
- handful parsley, roughly chopped
- handful coriander, roughly chopped
- 1 tbsp olive oil, plus 1 tsp
- juice 1 lemon
- 4 turkey steaks
- 1½ tbsp tahini paste
- 1½ tbsp low-fat yogurt
- juice ½ lemon
- ½ garlic clove, crushed
- ½ tsp clear honey
Tip
TahiniTahini, a paste made from ground sesame seeds, is often used in Middle Eastern cooking. You'll find it in specialist shops and larger supermarkets.
Method
Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you’d cook rice) – about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.
Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.
Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.
