INGREDIENTS (SERVES 4)
- 180g Quinoa
- ½ Cucumber, cut into 1cm chunks
- 2 Red peppers (roasted)
- 3 Spring onions , finely sliced
- Handful parsley, roughly chopped
- Handful coriander, roughly chopped
- 1 tbsp Olive oil
- 1 tsp lemon juice
- 4 Turkey steaks
FOR THE TAHINI DRESSING
- 1½ tbsp Tahini paste
- 1½ tbsp Plain yoghurt
- Juice ½ lemon
- Garlic clove crushed
- ½ tsp clear honey
Instructions
Cook the quinoa in a pan of boiling water, making sure not to overcook it.
It should take about 10 minutes to cook. It is ready when the seeds have popped open. Drain and leave to cool while you prepare the turkey and salad.
Tip the cucumber, chopped roasted peppers, spring onions, and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season, and 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 it on plates. Cut the turkey into thick slices, pile up on the quinoa, and drizzle over the dressing. (Optional: Add cherry tomatoes).
Enjoy
BGutsy to BWell
Kind regards,
Michelle.
P.S.: For more information on working with me one-to-one, or in one of my group programs then click here to book a complimentary 30-minute call with me.
