It’s steak with a difference in this high-protein meal.
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed, drained
- Olive oil cooking spray
- 2 medium zucchini, sliced thinly diagonally
- 1 fresh long red chilli, deseeded, thinly sliced
- 100g grape tomatoes, halved
- 100g reduced-fat feta, crumbled
- 3 green onions, thinly sliced
- 4 Ingham Turkey Breast Steaks
- 1/4 cup lemon juice
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons honey
- 1 tablespoon olive oil
- 80g baby rocket leaves
Method
- Step 1Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
- Step 2Meanwhile, preheat a large chargrill over high heat. Spray zucchini with oil. Cook for 2-3 minutes or until browned and tender. Add zucchini, chilli, tomato, feta and onion to quinoa.
- Step 3Place turkey steaks on a plate. Drizzle with half the juice and sprinkle with rosemary. On an oiled char-grill, cook for 3 minutes each side or until cooked through.
- Step 4Whisk remaining juice, honey and oil in a small bowl until combined. Add dressing and rocket to quinoa mixture. Serve turkey with quinoa salad.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2093 kj
Energy
16g
Fat Total
5g
Saturated Fat
5g
Fibre
52g
Protein
100mg
Cholesterol
567.47mg
Sodium
6g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Taste.com.au
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