Ingredients
3/4 cup (150 grams) quinoa
1/4 cup (75 grams) jellied cranberry sauce
1 tablespoon wholegrain mustard
6 turkey breast steaks
60 gram baby spinach leaves
1/2 cup (65 grams) dried cranberries, coarsely chopped
1/2 cup (70 grams) roasted hazelnuts, coarsely chopped
1/2 cup loosely packed fresh mint leaves, torn
2 tablespoon lemon juice
1 tablespoon olive oil
Method
1. In a medium bowl, cover quinoa with boiling water. Stand 10 minutes; drain. Squeeze out as much excess water as possible.
2. Meanwhile, in a medium bowl, combine sauce, mustard and turkey.
3. Cook turkey on heated oiled barbecue (or grill or grill pan).
4. Meanwhile, in a large bowl, combine quinoa with spinach, cranberries, nuts, mint, juice and oil; toss gently, season.
5. Serve turkey with salad.
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
