Chargrilled turkey with quinoa tabbouleh & tahini dressing recipe

The Grilled Recipes kitchen invites you to try Chargrilled turkey with quinoa tabbouleh & tahini dressing Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Chargrilled turkey with quinoa tabbouleh & tahini dressing.

This superhealthy supper is packed full of vibrant and fresh ingredients

Serves 4
Prep 15 mins
Cook 20 mins
Low-fat, Super healthy


200g quinoa
½ cucumber , cut into 1cm chunks
175g cherry tomatoes , halved
3 spring onions , finely sliced
handful parsley , roughly chopped
handful coriander , roughly chopped
1 tbsp olive oil , plus 1 tsp
juice 1 lemon
4 turkey steaks


1½ tbsp tahini paste
1½ tbsp low-fat yogurt
juice ½ lemon
½ garlic clove, crushed
½ tsp clear honey


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 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.



Tahini, a paste made from ground sesame seeds, is often used in Middle Eastern cooking. You'll find it in specialist shops and larger supermarkets.

Nutrition per serving

401 kcalories, protein 46g, carbohydrate 31g, fat 11 g, saturated fat 2g, fibre 1g, sugar 6g, salt 0.24 g

Recipe from Good Food magazine, November 2009.

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