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My Favourite Recipe For August!
Chargrilled Turkey With Quinoa
Ingredients
180g Quinoa
1⁄2 Cucumber, cut into 1cm chunks
175g Cherry tomato, halved
3 Spring onions , finely sliced
Handful parsley , roughly chopped
Handful coriander, roughly chopped
1tbsp Olive oil, plus 1tsp lemon juice
4 Turkey steaks
FOR THE TAHINI DRESSING
11⁄2tbsp Tahini paste | 11⁄2tbsp Plain yoghurt
Juice 1⁄2 lemon | Garlic clove, crushed
1⁄2tsp Clear honey
Method
Cook the quinoa in a pan of boiling water – make
sure you don’t overcook it, should be about 10
minutes, watch for the seed popping open
Drain 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 1tbsp
olive oil & lemon juice, season & mix 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
Enjoy!
About the Author Georgina Graham
George is the Nutritional Therapist at Cotswold Better Health. She qualified at the Institute for Optimum Nutrition in 2006 and has been a practising Nutritionist ever since.