The hot elements of this dish really contrast with the cold salad and the sweet and sour dressing is wonderfully refreshing. It keeps you fuller for longer as it is packed with protein, it's bright, fresh and utterly delicious!
Ingredients
1 cup rinsed Quinoa, 5 cups chicken stock, 2 turkey breasts sliced in to bite size pieces, 1/5 cup frozen peas gently defrosted, 2 handfuls of mixed salad leaves of your choice, 2 carrots, 1/2 courgette, 1/2 red bell pepper, 1/2 small red onion, 1tsp coriander powder, 1tsp ginger powder, 1 tbsp olive oil, juice of half a lemon, teaspoon runny honey, pinch sea salt and black pepper.
Bring the chicken stock to the boil and add the quinoa. Simmer gently for 20 minutes and then rest, covered, for 10 minutes. Fluff up the quinoa with a fork and leave to cool.
Arrange the salad leaves on 2 plates and grate over the carrot, then sprinkle with the defrosted peas.
Spoon over the cooked quinoa.
Cut the courgette, red onion and red pepper in to bite size chunks. Heat the olive oil in a shallow frying pan on medium heat and fry the turkey until just going brown, then add the vegetables and spices to the same pan and on a very high heat toss quickly until they start to char slightly at the edges. Add the honey and lemon juice, season with salt and pepper, then toss to deglaze the pan. Spoon the hot turkey and vegetables along with the pan juices on to the salad leaves and quinoa, and serve immediately.
