The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Chipotle Turkey, Charred Pepper & Quinoa Salad
A flavourful fiesta on your plate: smoky chipotle British turkey mince, charred peppers and olive quinoa. Bring extra Mexican-style sunshine with creamy avocado, lime juice and corn salsa. Simple but sensational.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 20g pitted green olives (use a quarter)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 pepper (use half)
- 40g baby spinach (use half)
- 1 tsp ground cumin (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 unwaxed lime (use half)
- 150g British turkey mince
- 110g baby tomatoes (use half)
- 1 avocado (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g quinoa (use half) (Quinoa 100%)
Nutritional Information
Calories: 607
Protein: 46g
Carbs: 44g
Fat: 28g
Ingredients
- 20g pitted green olives (use half)
- 1 tsp ground cumin
- 300g British turkey breast mince
- 40g baby spinach
- 1 pepper
- 1 handful of fresh flat-leaf parsley
- 80g quinoa (Quinoa 100%)
- 1 avocado
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 110g baby tomatoes
- 1 unwaxed lime
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 651
Protein: 46g
Carbs: 44g
Fat: 33g
British Chipotle Turkey, Charred Pepper & Quinoa Salad
A flavourful fiesta on your plate: smoky chipotle British turkey mince, charred peppers and olive quinoa. Bring extra Mexican-style sunshine with creamy avocado, lime juice and corn salsa. Simple but sensational.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large bowl, a medium bowl, a medium frying pan & a grater
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Set aside to cool
Meanwhile, char the pepper
- Thinly slice the pepper
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until beginning to soften and char in places
- Remove from the pan and place into the large bowl
Make the pepper salad & sweetcorn salsa
- Meanwhile, rinse and roughly chop the spinach. Halve the tomatoes. Drain the sweetcorn
- Roughly chop the parsley. Roughly chop the half pack of olives. Zest and quarter the lime
- Add the spinach and olives to the pepper bowl, then toss to combine
- Combine the sweetcorn, half the parsley, the juice from 1 lime wedge and a pinch of salt in the medium bowl
Combine the flavours
- Reheat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the tomatoes and cook for 5 mins, until starting to burst, then add the chipotle paste and cumin. Cook for a final minute
- Squeeze in the juice from 1 lime wedge and season with salt
Last bits & plate up
- Thinly slice the avocado, squeeze over the remaining lime juice (to taste) and sprinkle with salt
- Once the quinoa has cooled, stir in the lime zest and remaining parsley
- Share the quinoa between bowls, topped with the turkey, pepper salad, avocado and sweetcorn salsa
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