This superhealthy supper is packed full of vibrant and fresh ingredients
Prep:15 mins
Serves 4
200g quinoa½ cucumber, cut into 1cm chunks175g cherry tomato, halved3 spring onions, finely slicedhandful parsley, roughly choppedhandful coriander, roughly chopped1 tbsp olive oil, plus 1 tspjuice 1 lemon4 turkey steaks
STEP 1Tip 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.STEP 2Tip 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.STEP 3Heat a griddle pan and, 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.
