Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Chargrilled turkey with quinoa tabbouleh & tahini dressing

This superhealthy supper is packed full of vibrant and fresh ingredients

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 401
  • Carbohydrates 31
  • Saturated Fat 2
  • Sugar 6
  • Protein 46
  • Fat 11
  • Fibre 1
  • Salt 0.24

Nutrition per serving

  • Calories 401
  • Carbohydrates 31
  • Saturated Fat 2
  • Sugar 6
  • Protein 46
  • Fat 11
  • Fibre 1
  • Salt 0.24

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

Tahini
Tahini, 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

  1. 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...