Cajun Turkey, Quinoa & Sweetcorn

📝 Ingredients

• 320 g turkey breast (2 escalopes, about 160 g each)
• 1 tsp smoked paprika + 1 tsp garlic powder
• 1 tsp dried oregano + ½ tsp cayenne pepper
• 150 g quinoa
• 1 red pepper + 1 yellow pepper (about 150 g each)
• 1 small tin sweetcorn (140 g drained)
• 1 red onion (about 100 g)
• 2 tbsp olive oil (1 for the turkey, 1 for the vegetables)
• 1 lime
• 10 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Fine sieve
• Large frying pan
• Mixing bowl
• Chopping board and knife

📖 Steps

1. Rinse the quinoa for 30 seconds in a fine sieve under cold water to remove its bitterness. Tip into a saucepan with 300 ml water and a pinch of salt, bring to the boil, then cover and cook for 12 minutes over a low heat.
2. While the quinoa cooks, mix the smoked paprika, garlic powder, oregano, cayenne pepper, ½ tsp salt and some pepper in a bowl: this is the Cajun blend. Off the heat, leave the quinoa to swell for 5 minutes, covered, then fluff it up with a fork.
3. Cut the turkey escalopes into strips about 1 cm wide. Put them in a mixing bowl with 1 tbsp oil and the Cajun blend, then massage with your hands to coat each piece well. Leave to rest while you prepare the vegetables.
4. Deseed the peppers and cut into strips, slice the red onion, drain and rinse the sweetcorn. Heat the other spoonful of oil in a large frying pan over a medium-high heat and sauté the peppers and onion for 6 to 7 minutes, until tender but still with a little crunch.
5. Add the sweetcorn, season lightly with salt and cook for 2 more minutes so it browns a little. Transfer the vegetables to a dish, then quickly wipe out the pan with kitchen paper so no bits are left to burn later.
6. Put the pan back over a high heat until very hot. Sear the turkey in a single layer, without stirring, for 2 minutes, then turn and cook for another 2 to 3 minutes: it should be golden and no longer pink in the middle. Lower to a medium heat if the spices start to blacken.
7. Divide the quinoa between two plates or two containers, add the pan-fried vegetables and the turkey. Squeeze over the lime juice, scatter with chopped coriander and serve straight away, or leave to cool completely before sealing the containers.