Try this gorgeous zingy Quinoa and turkey Christmas salad with some of your leftovers. You’ll appreciate the healthiness after such an indulgent Christmas!
Serves 4
For the dressing:
Extra virgin olive oil
½ red onion grated
Juice of one clementine
2tbsp red wine vinega
Juice of 1 lime
Thumb sized piece of fresh ginger, peeled and grated
2tbsp soya sauce (I used reduced salt)
Salt and pepper
For the salad:
2tsp ground five spice
Mixed salad leaves
160g quinoa
250g shredded cooked turkey or cooked turkey chunks
1 pomegranate
50g pistachio nuts crushed
250g halloumi sliced
1 red pepper diced
Bring 330ml water to the boil in a medium sized pan. Rinse quinoa and add to pan and cook for 6 minutes. Turn off the heat, cover the sauce pan and leave for a further 10 minutes. Then fluff with a fork.
To make the dressing, in a large bowl mix together the juices from the lime and clementine and peel and grate half of the onion. Measure the amount of juice in the bowl.
Add two times of extra virgin olive oil to the juice. Add the soya sauce and add the grated ginger. Cover and leave to one side.
Heat a medium sized fry pan and add the turkey and spice powder. Infuse for roughly 15 minutes, stirring occasionally. Set aside.
Cut the halloumi into thick slices and fry in a non- stick fry pan until golden brown on both sides.
To serve the salad, place the quinoa in the centre of a large plate or in the base of a bowl. Scatter the mixed salad leaves and sliced peppers. Place the warm turkey and halloumi on top of the quinoa.
To finish, sprinkle pomegranate and nuts over the entire salad. Drizzle with dressing or serve on the side.
