Cholesterol-friendly recipe for 4 people, takes only 20 mins; recipe has quinoa, cucumber, cherry tomato, spring onion, parsley, coriander, olive oil, lemon, turkey, tahini paste, yogurt, lemon, garlic and honey.
Chargrilled turkey with quinoa tabbouleh & tahini dressing
Course: Cholesterol-friendly
Servings
4
servings
Prep time
15 mins
Ingredients
- Yogurt: 1 1/2 tbsp low-fat yogurt
- Coriander: handful coriander, roughly chopped
- Cherry Tomato: 175g cherry tomato, halved
- Olive Oil: 1 tbsp olive oil, plus 1 tsp
- Spring Onion: 3 spring onions, finely sliced
- Parsley: handful parsley, roughly chopped
- Lemon: juice 1 lemon
- Cucumber: 1/2 cucumber, cut into 1cm chunks
- Tahini Paste: 1 1/2 tbsp tahini paste
- Honey: 1/2 tsp clear honey
- Turkey: 4 turkey steaks
- Quinoa: 200g quinoa
- Garlic: 1/2 garlic clove, crushed
Directions
- 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 agriddle panand, 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.
