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

Nutrition per serving

  • kcal 401
  • fat 11g
  • saturates 2g
  • carbs 31g
  • sugars 6g
  • fibre 1g
  • protein 46g
  • salt 0.24g


  • 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


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.


  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.

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