Name: Turkey steaks with cranberry and hazelnut salad
Cook time: 35 min
Total time: 35 min
Yield: 4
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

Turkey steaks with cranberry and hazelnut salad

Turkey is so delicious that it's a shame to save it just for special occasions. Get smaller cuts of meat rather than the entire bird and enjoy the rich flavour all year round.

turkey steaks with cranberry & hazelnut salad

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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%