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.

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