Turkey kofta with Med-style quinoa
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Gareth Morgans
Turkey kofta with Med-style quinoa
Quinoa is a good choice of grain as it is a complete protein (unlike wheat or rice), containing all eight of the essential amino acids. Try it in this tasty turkey recipe
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
490Kcal
Fat
22gr
Saturates
6gr
Carbs
37gr
Sugars
9gr
Fibre
6gr
Protein
34gr
Salt
1.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 200gdriedquinoa,rinsed
- 500g7%fatturkeymince
- 1redonion,grated
- 2tspgroundcoriander
- ½x30gpackmint,chopped
- 1tbspoliveoil
- 3largeripetomatoes,diced
- ½cucumber,diced
- 75gpittedblackolives,halved
- juiceof½-1lemon,totaste
- 200gtzatziki
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.
