1. Cook the quinoa as per the packet instructions and drain well.
2. Heat the olive oil in a frying pan set over a medium heat. Add the turkey and cook for 10 minutes, stirring occasionally, until it’s cooked through.
3. Combine the cooked quinoa, red pepper, red onion, salad and kale leaves and fresh mint in a bowl, then drizzle over the lemon juice and extra virgin olive oil and toss again to combine. Mix in the turkey and dried fruit and sprinkle with the chopped cashew nuts.