Cooking time: 15 minutes plus 5 minutes prep
400g roast turkey, roughly shredded
½ cucumber, chopped into chunks
1 red pepper, chopped
1 yellow pepper, chopped
2 handfuls of spinach, roughly chopped
200g heirloom or cherry tomatoes, halved
20g mint, leaves chopped
1tbsp organic raw apple cider vinegar
2tbsp organic olive oil
1 organic lime, cut into wedges
Salt & pepper
- Rinse the quinoa in a fine sieve to remove some of the bitterness. Simmer in a saucepan with double the volume of water to grain. Cook for about 15 minutes, stirring occasionally. You’ll know it’s cooked when the grain separates a little from the seed – it should still have a slight bite to it.
- While the quinoa is cooking, prepare your other ingredients. Mix together the vinegar, olive oil, salt and pepper for the dressing and set aside.
- When the quinoa is cooked, allow it to cool before combining with the other ingredients and tossing with the dressing until evenly mixed.
- Serve with a wedge of lime to squeeze over, and some extra mint to sprinkle if you wish.
Tip: Also delicious topped with toasted seeds or served with grilled halloumi or crumbled medita (like feta!).