Roasted Turkey with Fig Stuffing and Quinoa Salad

Serves 4
Time 1 hour


4x200g turkey breast, cut in halves lengthwise
500g fresh figs
¼ cup chia seeds
1 ½ cup quinoa, cooked
2 lemons, squeezed
1 tsp. finely grated lemon zest
¼ cup maple syrup
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
1 tsp. good quality salt
1 tbsp. Freshly ground black pepper
Chopped chives, to serve

Quinoa Salad
2 cups quinoa, cooked
2 cups salad leaves, to serve
1 bunch parsley, finely chopped
1 punnet bellino tomatoes, halved
1 avocado, chopped
3 tbsp. extra virgin olive oil
1 tsp. lemon zest
1 tbsp. lemon juice
1 tsp. good quality salt


Preheat oven to 200C. In a food processor, add the figs, lemon juice, maple syrup, lemon zest until form a paste. Pour into a bowl and add the chia and quinoa to the fig mixture, stir till thickens slightly.  

Using a sharp knife cut along the length of each breast, slicing nearly all the way through butterflying the breast.  Spoon 1-2 tbsp. of the fig and chia stuffing in between, close and place on a lined baking tray and bake for 20-25 minutes or until turkey is tender.

In a bowl, mix together all of the quinoa ingredients. Serve the turkey in a bed of quinoa salad.