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.
Serving size
Ingredients
Ingredients
- 2 garlic clove
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 2 onion
- 2 tbsp tomato purée
-
160g quinoa(Quinoa 100%)
-
140g sweetcorn(sweetcorn, water, salt)
- 1 handful of fresh coriander
- 600g British diced turkey breast
- 200g baby tomatoes
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 2 pepper
- 1 unwaxed lime
- 1 avocado
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 529Kcal |
| 453kJ | 2215kJ | |
| Fat | 4.1g | 20g |
| of which saturates | 0.8g | 4.1g |
| Carbohydrates | 9g | 44g |
| of which sugars | 2.8g | 14g |
| Protein | 9.1g | 44g |
| Salt | 0.24g | 1.2g |
| Fibre | 2.2g | 11g |
High protein
1/3 daily fibre
7 plants
Low sat fat
Turkey Fajita Bowl with Corn Quinoa & Avocado Salsa
Juicy British turkey is the star of this family favourite. Toss with flavourful Mexican spice mix (use less spice for little eaters!) and dish up with roasted red onion and peppers. Spoon the lot over quinoa (studded with sweetcorn) and serve with a zippy avocado salsa
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 8
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl & a sieve
Get roasting
- Thinly slice the peppers. Cut one onion into 1cm wedges, finely dice the remaining. Drain the sweetcorn
- Add the peppers and onion wedges to one side of the baking tray and toss with half the Mexican spice, 1/2 tbsp oil and a pinch of salt and pepper. Add the corn to the other side of the tray, drizzle with 1 tsp oil, a pinch of salt and pepper
- Roast for 18-20 mins, until the corn is charred and the veg is soft
Fry the turkey & cook the quinoa
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 10 mins
- Add the quinoa to the saucepan of boiling water and boil for 13-14 mins until cooked, then drain and return to pan
Finish the prep
- Meanwhile, roughly dice the tomatoes. Roughly chop the coriander. Dice the avocado into 1cm chunks. Finely chop or crush the garlic
- Add half the tomatoes, the avocado, half the diced onion, half the coriander and the juice of half the lime to the medium bowl and season with salt and pepper. Mix well
Build the flavour
- After 10 mins, add the remaining onion and tomato to the pan and cook for 4 mins, then stir in the garlic, tomato puree, remaining Mexican spice and the tamari. Cook for 2 mins, until the turkey is cooked through
- Stir in 150ml water and simmer for 3-4 mins, until reduced. Season to taste
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- When ready, stir the corn through the quinoa and season with a pinch of salt and pepper
- Share the turkey, roast veg and quinoa between bowls with the avocado salsa alongside. Sprinkle with the remaining coriander and remaining lime, cut into wedges
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