Turkey with Quinoa Tabbouleh
4 people
20 minutes
20 minutes
Ingredients
- 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
Method
- 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.
- Remove from the heat and leave to cool.
- Transfer to a bowl and combine the tomatoes, red onions, cucumber and lemon zest. And set aside covered with cling film.
- 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.
- Season with salt, pepper and lemon zest.
- Remove from the heat and add to the tabbouleh.
- To serve, add the fresh herb lemon juice and extra drizzle of olive oil.
- Gently combine and tip into a serving dish.
