Light, fresh and yet filling - that's exactly what this summer salad with nectarine, juicy turkey meat and a distinctive honey-mustard dressing is. The quinoa adds complex carbohydrates, the crunchy Mixit cheeses add extra zing and protein. An ideal choice for a quick lunch or dinner that will delight the palate and conscience. Ready in minutes, without compromise!
Ready in 20 minutes
Portion 1
Difficulty simple
Ingredients
- 50 g double-coloured quinoa (raw)
- 120 g turkey breast
- 1 tablespoon olive oil
- A piece of shallot, finely chopped
- Handful of fresh spinach
- Cucumber, diced
- 1 small nectarine, sliced
- 10 g Mixit crispy cheese (e.g. gouda or cheddar)
For the dressing:
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon lemon juice or apple cider vinegar
- Salt and freshly ground pepper to taste
Method
- Rinse and cook the quinoa according to the instructions on the package. Leave to cool for a while.
- Salt and pepper the turkey breast and fry in a teaspoon of olive oil until golden brown. Let rest for a few minutes and cut into thin slices.
- Prepare the dressing - mix honey, mustard, oil, lemon juice (or vinegar), salt and pepper in a bowl.
- Arrange the quinoa, spinach, cucumber, nectarine, shallot and turkey on a plate or in a bowl.
- Pour the dressing, gently mix.
- Finish with a sprinkle of crispy Mixit cheese for extra flavour and texture.
Tips and tricks
○ Variations according to the season: Instead of nectarine, try peach, mango or pomegranate. In winter, you can replace spinach with arugula or chard and add roasted pumpkin.
○ Meatless? Turkey meat can easily be replaced with tofu, tempeh or grilled halloumi. Spoonfuls of hummus can also be added to the salad for extra creaminess.
Nutritional information
| Nutritional values | portions |
| Protein | 33 g |
| Carbohydrates | 35 g |
| Fats | 22 g |
| cal | 495 |
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