Yoghurt Marinated Turkey with Beetroot and Quinoa Salad

Serves 2-4
Time 30 minutes + 2 hours to marinade


Turkey marinade
500g turkey thigh fillets, sliced into strips
1 cup natural yoghurt
½ tbsp. honey
2 tsp grated fresh ginger
1 clove garlic, crushed
2 tsp turmeric
Squeeze lemon juice
½ lemon, zested
1 tsp cumin, ground
salt and pepper

1 cup quinoa, uncooked
1 spanish onion, sliced finely
1½ cups vegetable or chicken stock
pinch chilli flakes
1 garlic clove crushed 

1-2 tbsp olive oil
¼ cup pepitas
¼ cup chopped coriander leaves
2 small beetroots, diced into cubes, roasted for 15 minutes at 180C with drizzle of olive oil.
½ cup orange juice
1 orange, segments


Combine turkey and all marinade ingredients into a bowl, set aside in the fridge, can marinade a few hours ahead (reserve extra marinade ingredients for a dressing).

Pre-heat a grill pan and cook turkey thighs until cooked through.

Meanwhile place the quinoa, spanish onion, garlic, chilli flakes and stock into a medium-sized saucepan, bring to the boil and simmer until quinoa is soft and liquid absorbed, adding extra liquid if required.

Once quinoa is cooked, stir through olive oil, beetroot, coriander leaves, orange juice, orange zest and pepitas.

Serve grilled turkey thighs with quinoa salad.