Chargrilled turkey with quinoa tabbouleh & tahini dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 200g quinoa
- ½ cucumber, cut into 1cm chunks
- 175g cherry tomato, 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
For the tahini dressing
Method
- STEP 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.
- STEP 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.
- STEP 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.
