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Turkey in Sweet and Spicy Sauce

Turkey in Sweet and Spicy Sauce

with quinoa, bell pepper and tomato
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Calories
: 
732 kcal
Protein
: 
54.9g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
Serving amount

320 grams

Irish Turkey Breast

1 sachet(s)

Beef Stock

1 unit(s)

Bell Pepper

1 sachet(s)

Harissa Spice Mix

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Harissa Paste

2 unit(s)

Scallion

170 grams

Quinoa

2 unit(s)

Tomato

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)3064 kJ
Energy (kcal)732 kcal
Fat20.6 g
of which saturates2.2 g
Carbohydrate80 g
of which sugars22.8 g
Dietary Fiber10.7 g
Protein54.9 g
Salt7.2 g
Potassium423 mg
Calcium21.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Pot with Lid

Cooking steps

Cook the Quinoa
1
  • Rinse the quinoa in cold water until it runs clear.
  • In a medium pot, boil 250ml of lightly salted water (per 2P).
  • Add the quinoa and stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
  • Reduce the heat to medium-low and cook, covered, a further 8-10 mins. 
  • Remove from the heat, stir through a knob of butter and half the harissa spice. Set aside and cover to keep warm.
Prep the Veg
2
  • While the quinoa cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
  • Cut the tomato into 2cm chunks.
  • Trim and thinly slice the scallion.
Mix the Mayo
3
  • Add the mayo, remaining harissa paste and sweet chilli sauce to a small bowl.
  • Mix together until well combined.
Cook the Turkey
4
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the turkey until browned, 5-8 mins each side. 
  • Season with harissa spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
  • Remove once cooked.
Fry the Veg
5
  • Return the pan to high heat with another drizzle of oil.
  • Once hot, fry the pepper and tomatoes with the paprika until starting to char, stirring occasionally, 5-6 mins. Stir only occasionally.
  • Once charred, stir the drained quinoa into the veg. Season to taste with salt and pepper. 
  • Just before serving, thinly slice the turkey.
Finish and Serve
6
  • Divide the quinoa between bowls.
  • Top with the turkey.
  • Drizzle over the sweet and spicy sauce.
  • Finish with a scattering of scallion.
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