Turkey Tabbouleh Recipe
400g roast turkey, roughly shredded
½ cucumber, chopped into chunks
1 red pepper, chopped
1 yellow pepper, chopped
2 handfuls of spinach, roughly chopped
200g heirloom or cherry tomatoes, halved
20g mint, leaves chopped
1tbsp organic raw apple cider vinegar
2tbsp organic olive oil
1 organic lime, cut into wedges
Salt & pepper
Rinse the quinoa in a fine sieve to remove some of the bitterness. Simmer in a saucepan with double the volume of water to grain. Cook for about 15 minutes, stirring occasionally. You’ll know it’s cooked when the grain separates a little from the seed – it should still have a slight bite to it.
While the quinoa is cooking, prepare your other ingredients. Mix together the vinegar, olive oil, salt and pepper for the dressing and set aside.
When the quinoa is cooked, allow it to cool before combining with the other ingredients and tossing with the dressing until evenly mixed.
Serve with a wedge of lime to squeeze over, and some extra mint to sprinkle if you wish.
Also delicious topped with toasted seeds or served with grilled halloumi or crumbled medita (like feta!).