After over-indulging during Easter we’ve been craving something crunchy and healthy. We wanted to fill our plates with as many vegetables as possible, but also carbs – lots of healthy and comforting carbs – while we re-train our tummies to take in smaller portions and healthier flavours. Going back to normal can be such hard work… but the blowout was so enjoyable at the time!
This warm turkey quinoa salad was the perfect solution for an unseasonably cold, windy and rainy Easter day. Our little man has been struggling with some sort of illness but, in his usual fashion, rather than cozying up in my lap adorably he chooses to become as difficult as a 4-year-old can be. He was put on Earth to test me!
I had to cook while tending to several meltdowns so, as a nice bonus, this recipe is super quick and easy to make.
Serves: 4 (2 Adults and 2 children)
- 4 turkey steaks – preferably easy cook
- Roughly 100g Dry quinoa (1/2 mug), washed
- 300g baby potatoes, washed and chopped in small chunks
- Stock of your choice, I use a vegan powder
- 2 carrots chopped in very small chunks
- 2 parsnips chopped in very small chunks
- A handful of frozen peas
- 2 garlic cloves, finely chopped
- Olive oil for frying and roasting
Pre-heat your oven at C180°. Place the chopped carrots and parsnips in a baking tray and drizzle with olive oil. Bake for about 15 minutes then scatter the chopped garlic and mix well. Bake for a further 15 minutes, for a total of 30-45 minutes depending on how thick your chunks are, until cooked through and start to brown.
Meanwhile boil the potatoes as per packet instructions and cook the quinoa in the stock, also as per packet instructions, adding the peas for the last 10 minutes, then fluff with a fork.
Fry the turkey steaks in olive oil on the griddle pan until they are cooked through. Then chop in strips.
Mix the cooked vegetables, quinoa and potatoes, drizzling some of the oil from the vegetables on your warm salad, then top with the cooked turkey. Salt and pepper to taste.