Recipes come from the oddest places, if you keep your eyes and mind open. I was relaxing on the beach this Saturday after a brutal but rewarding week of work and renovating and stumbled upon this summery recipe. Where did I find it, you may ask? To answer this question you need to understand one thing about me. I hardly ever read gossip websites, I never watch reality tv shows (unless they are renovation or food related!) and I am about 5-10 years behind which celebrity is dating whom. That being said, when I am truly in need of relaxing, I buy a gossip magazine (usually Who or OK) and sit alone on the beach reading it cover to cover. Call it an indulgence, a guilty pleasure, whatever you wish. I cherish this time of escapism. And in this pages of Who's most recent addition was one recipe, which turned out to be delicious, packed with protein and healthy.
- 1/2 cup quinoa, rinsed and drained twice
- salt & pepper
- 400g turkey fillets, cut into 2 even portions
- 1 tablespoons coconut oil
- 2 large handfuls of kale, shredded
- 1/4 large iceberg lettuce, shredded
- 200g green beans, trimmed & cut into small pieces
- 1 pink lady apple, thinly sliced
- Optional - 1/2 cup fresh herbs, such as parsley, mint and/or coriander
- the jest & juice of 1 large lemon
- 2 tablespoons olive oil
- 1 large garlic clove, finely chopped or crushed
- 1/4-1/2 teaspoon dried chilli flakes
1. In a saucepan cover the quinoa with 1 1/2 cups of water and bring to a boil over medium heat. Reduce to a simmer and cook for 15 minutes or until the water is almost all absorbed. Add the kale to the pan and cover, cooking for a further 2 minutes. Remove the quinoa & kale from the stove and rinse well with cold water, then drain and set aside.
2. Whilst the quinoa is cooking, prepare the turkey by massaging a small amount of salt and pepper into each fillet.
3. In a medium frypan heat the coconut oil over medium heat. Add the fillets and cook for 2 minutes each side, then add 1/3 cup of water, cover with a lid, turn the heat down to low and cook for 5 minutes. After this time, turn off the heat and keep covered for 5 minutes.
4. Meanwhile, make the dressing by combining all ingredients in a small bowl and whisking well to combine. Season to taste and a splash of water at a time if the dressing seems too thick.
5. Slice the cooked turkey into thin strips. Place the quinoa and kale in a large serving bowl, then top with the shredded lettuce, beans, apple slices and herbs, if using. Drizzle the dressing over the top and toss well to combine.
Serves / 4
Total Preparation time / 10 minutes
Total Cooking time / 25 minutes