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
- 190g Tomatoes Baby Seasonal Mix
- 2 garlic clove
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 2 onion
- 4 tbsp tomato purée
-
160g quinoa(Quinoa 100%)
-
140g sweetcorn(sweetcorn, water, salt)
- 1 handful of fresh coriander
- 600g British diced turkey breast
-
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 | 96Kcal | 536Kcal |
| 403kJ | 2243kJ | |
| Fat | 3.6g | 20g |
| of which saturates | 0.7g | 4.1g |
| Carbohydrates | 8g | 45g |
| of which sugars | 2.6g | 15g |
| Protein | 8.0g | 45g |
| Salt | 0.21g | 1.2g |
| Fibre | 1.9g | 11g |
High protein
1/3 daily fibre
8 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 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 measuring jug & a sieve
Get roasting
- Thinly slice the peppers. Finely dice 1 onion, then cut the remaining into 1cm wedges. Drain the sweetcorn
- Add the pepper and onion wedges to one side of the baking tray and toss with half the Mexican spice, 1/2 tbsp olive oil and a pinch of salt and pepper. Add the corn to the other side of the tray, toss with 1 tsp olive oil, salt and pepper
- Roast for 18-20 mins, until the veg is soft and the corn is charred
Fry the turkey & cook the quinoa
- Meanwhile, roughly dice the tomatoes. Roughly chop the coriander. Dice the avocado into 1cm chunks. Finely chop or crush the garlic
- To the medium bowl, add the avocado, diced onion, coriander, half the tomatoes and the juice from half the lime. Season with salt and pepper. Mix well
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to pan
Finish the prep
- Heat the large frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the turkey and cook for 13 mins. Season with salt and pepper
- Stir the garlic, tomato puree, remaining tomatoes and remaining Mexican spice into the turkey pan. Cook for 3-4 mins, until the turkey is cooked through
- Stir in the tamari and 200ml water. Simmer for 3-4 mins, until thickened. Season to taste
Build the flavour
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- When ready, stir the corn into the cooked quinoa and share between bowls
- Serve the turkey, roasted veg and avocado salsa in sections alongside. Serve with the remaining lime wedges
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