Meal Planner

TurkeyQuinoa Main


Preparation time: 20 minutes

Cooking time: 20 minutes


Serves: 4 people

  • 0 - Black Pepper
  • 600 ml Chicken Stock Cube
  • 200 g Quinoa
    rinsed in a fine sieve
  • 1 - Red Onion
    finely chopped
  • 2 tbsp Sultanas
  • 0.5 tsp SuperValu Chilli Flakes
  • 0.5 - SuperValu Cucumber
    deseeded and diced
  • 2 tbsp SuperValu Extra Virgin Olive Oil
  • 1 tbsp SuperValu Fresh Mint
    finely chopped
  • 2 tbsp SuperValu Fresh Parsley Flat Leaf
    finely chopped
  • 0.5 - SuperValu Lemon
  • 0 - SuperValu Salt
  • 1 large SuperValu Tomato
    deseeded and chopped
  • 600 g SuperValu Turkey Breast
    thinly sliced


  1. Place the rinsed quinoa, stock, raisins, chermoula seasoning, harissa paste, salt & pepper in a small saucepan and bring to the boil and simmer for 12-15 minutes until the liquid has been absorbed.
  2. Remove from the heat and leave to cool.
  3. Transfer to a bowl and combine the tomatoes, red onions, cucumber and lemon zest. And set aside covered with cling film.
  4. In the meantime, heat a sauté pan over high heat and add 2 tbsp olive oil. Add the turkey pieces and sauté for 2 -3 minutes until coloured and cooked through. 
  5. Season with salt, pepper and lemon zest.
  6. Remove from the heat and add to the tabbouleh.
  7. To serve, add the fresh herb lemon juice and extra drizzle of olive oil.
  8. Gently combine and tip into a serving dish.

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