CHARGRILLED TURKEY WITH QUINOA TABBOULEH & TAHINI DRESSING

Chargrilled turkey with quinoa tabbouleh & tahini dressing image

This superhealthy supper is packed full of vibrant and fresh ingredients

Provided by Good Food team

Time 35m

Number Of Ingredients 14

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
1½ tbsp tahini paste
1½ tbsp low-fat yogurt
juice ½ lemon
½ garlic clove, crushed
½ tsp clear honey

Steps:

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.
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.
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.

Nutrition Facts : Calories 401 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.24 milligram of sodium