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Honey Harissa Turkey Skewers with Veggie Quinoa
Sweet and spicy, you’ll love the vibrant flavours in these sticky free-range British turkey skewers. Marinated with oozy honey and sweet harissa paste, then plated over a crisp salad. On the side? Protein-rich quinoa, studded with vegetables, to soak up all the juices.
High protein
9 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 200g baby tomatoes
- 2 pepper
- 25g honey
- 4 skewers
- 80g mixed salad leaves
- 160g quinoa (quinoa (100%))
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 courgette
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 cucumber
- 600g British diced turkey breast
Nutritional Information
Calories: 528
Protein: 44g
Carbs: 43g
Fat: 21g
Honey Harissa Turkey Skewers with Veggie Quinoa
Sweet and spicy, you’ll love the vibrant flavours in these sticky free-range British turkey skewers. Marinated with oozy honey and sweet harissa paste, then plated over a crisp salad. On the side? Protein-rich quinoa, studded with vegetables, to soak up all the juices.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a large saucepan filled with salted hot water on to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Make the marinade; in a large bowl, add the harissa, honey, yoghurt, a pinch of salt and pepper. Add the turkey and mix. Thread the turkey onto skewers and place on a lined baking tray. Spread any remaining marinade over the top. Bake for 15-20 mins, turning halfway, until golden and cooked through.
- Roughly dice the courgette and peppers. Drain the sweetcorn. Heat a medium frying pan with 1 tbsp oil on medium heat. Once hot, add the sweetcorn and cook for 3 mins. Add the courgettes and cook for 4-5 mins, until softened. Add the cooked quinoa and mix. Season with salt and pepper. Cover and keep warm.
- Make the salad; quarter the cucumbers lengthways, then thinly slice. Halve the tomatoes. Place all in a mixing bowl with the mixed salad and toss with the vinegar and 1 tbsp olive oil.
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the turkey skewers with the vegetable quinoa and salad.
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