An evening meal should be quick, easy and nutritious and this is exactly what you will find from this bake. Turkey would work great instead of chicken as another lean protein source.
The sauce also works great as a gratin base to make a healthy cauliflower cheese dish.
If using uncooked quinoa, halve the cooked weight below. Combine with double the weight in liquid, place in a saucepan, bring to a boil, cover with a lid, reduce to a simmer and cook until all the liquid is absorbed.
Serve the bake alongside a green leafy salad, steamed root vegetables or a baked sweet potato.
Serves 4-6 depending on hunger levels.
- 300g broccoli florets
- 200g cauliflower florets
- 300g yoghurt (natural or Greek)
- 100g creme fraiche
- 1 tbsp curry powder
- 2 tsp Dijon mustard
- 2 tsp plain flour
- 2 tsp cumin
- 1 tsp turmeric
- juice of 1/2 lemon
- 300g cooked and cooled quinoa
- 900g turkey breast meat
- handful of flaked almonds
- Place the salt and broccoli and cauliflower florets in a large saucepan, cover with boiling hot water and blanch for 5 minutes until tender. Strain and refresh under cold running water until cool. Set aside for later.
- Prepare the sauce by mixing together the yoghurt, creme fraiche, mustard, flour, curry powder, spices and lemon juice in a large mixing bowl.
- Evenly spread the cooled quinoa over the base of a large oven-proof dish.
- Cut the turkey into bite-sized pieces and gently brown in a frying pan with a little coconut oil.
- Place the browned turkey pieces into the prepared sauce, add the broccoli and cauliflower and combine everything together until well coated.
- Spoon the chicken and vegetable mix over the quinoa. Sprinkle over the flaked almonds and bake in an oven at 200°C/180°C fan/400°F for 30-40 mins until it begins to brown.