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Sunday, April 12, 2015


This recipe just came to me as I was shopping for turkey mince this morning. Nothing makes me feel as full as quinoa, due to its high protein content. This wonder seed is also full of iron, magnesium and fibre, which makes it a great choice for vegetarians out there. The fresh or dried thyme is optional, however I urge you to include it, as this herb is a perfect paring with the turkey. Use ground black pepper instead of salt to flavour the turkey. You could add more vegetables to this salad if you wish, such as cucumber, green beans, etc. I find that with the avocado and herb/s in the dish there is no need for a dressing. 


  • 1/2 cup quinoa, rinsed and drained twice
  • 1 teaspoon rice bran oil 
  • 1 garlic clove, finely chopped or crushed 
  • 500g lean turkey mince
  • Optional - 1 teaspoon fresh or dried thyme
  • a generous pinch of ground black pepper
  • 150g cherry tomatoes, halved
  • 150g baby spinach, washed & drained 
  • 1 small avocado, diced
  • 1/2 cup fresh herbs, such as basil, parsley, chives and/or coriander 


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 10-12 minutes or until the water is absorbed. Fluff the cooked quinoa with a fork, then leave to cool slightly for a few minutes. 

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and stir for 1 minute. Add the turkey mince to the pan along with the thyme (if using). Stir often, breaking down any lumps that form in the mince, until the mince is just cooked. Sprinkle the pepper on top and stir well, then leave to sit for 2 minutes. 

3. Prepare the salad by combining the tomatoes, baby spinach, avocado and herb/s in a large salad/serving bowl. When the quinoa and turkey are ready, add to the bowl and toss well to combine. Serve warm, with a pinch more pepper if desired. 

Serves / 
Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

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