Turkey with Quinoa Tabbouleh

TurkeyQuinoa Main TurkeyQuinoa Main
4 people 20 minutes 20 minutes


  • 0 - Black Pepper
  • 600 ml Chicken Stock Cube warmed
  • 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 zest
  • 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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