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.

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