Cooking Instructions

1. Preheat the oven to 200C / fan 180C / gas mark 6 / air fryer 190. Finely dice 1 shallot. Thinly slice the remaining shallot. Thinly slice the peppers. Place the sliced shallot and peppers on a large lined baking tray, toss with 1/2 tbsp oil and a pinch of sea salt and black pepper. Roast for 20 mins / air fryer 10 mins, until soft and golden.
2. Meanwhile, bring a saucepan filled with hot water to a boil. Add the quinoa and boil for 13-14 mins until cooked, then drain and return to pan.
3. Halve the tomatoes. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Once the pan is hot, add the turkey and cook for 7 mins, until golden and almost cooked through.
4. Meanwhile, make the guacamole; roughly chop the coriander. Halve 1 lime and quarter the remaining lime. Mash the avocados and place in a bowl with the diced shallot, coriander and juice from 1 lime. Season with sea salt and black pepper and mix.
5. Add the tomatoes and spice mix to the turkey pan (it's spicy, use half for less heat). Cook for 3 mins, then add the roasted shallots and peppers to the pan. Stir in the tamari and 3-4 tbsp water. Cook together for a final 2-3 mins. 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.
6. Finally, drain the sweetcorn and stir into the cooked quinoa. Serve the corn quinoa topped with the turkey fajitas and guacamole. Garnish with lime wedges.