Turkey kofta with Med-style quinoa
Step by step
- Preheat the grill to high. Cook the quinoa in salted boiling water for 18-20 minutes or until just tender. Run under cold water to cool slightly, drain well and set aside.
- Meanwhile, put the turkey mince, red onion, coriander, mint and some seasoning in a large bowl. Mix well with your hands and form into 8 koftas. Thread onto metal skewers or put directly on a foil-lined baking tray. Brush with the oil and grill for 12-14 minutes, turning halfway, until pale golden and cooked through.
- While the koftas are cooking, toss the quinoa with the tomatoes, cucumber and olives, adding lemon juice and seasoning to taste. Divide between bowls, top with the koftas and serve with the tzatziki.