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Fresh Spiced Turkey Patties & Quinoa
Sweet orange segments and tart pomegranate seeds bring a bright, refreshing contrast to earthy roasted root vegetables in this vibrant grain bowl. You'll build massive flavor in the lean ground turkey by toasting and grinding whole coriander and cumin seeds right before mixing. A quick garlic yogurt sauce ties the warm, spiced patties and the cool, citrusy quinoa together. It's a beautifully balanced dish that feels light but keeps you full.
Equipment
- Oven
- Stovetop
- Saucepan
Ingredients
- 4 carrots, peeled and cut into thin batons
- 3 red onions, 2½ cut into chunky wedges (roots intact) and ½ grated
- 2 tbsp olive oil
- 200g quinoa
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 400g turkey mince
- 25g fresh wholemeal breadcrumbs
- 3 garlic cloves, crushed
- 4 tbsp full-fat Greek yogurt
- 1 pomegranate, deseeded over a bowl to catch the juices
- 2 oranges, segmented
Instructions
- 1Preheat the oven to 220C (200C fan or gas mark 7). Toss the carrots and onion wedges with 1 tablespoon of olive oil, salt, and pepper in a roasting tin. Roast for about 30 minutes, stirring halfway through, until tender.
- 2Cook the quinoa according to the package instructions, then drain and set aside. Meanwhile, heat a large non-stick frying pan over medium heat. Toast the coriander and cumin seeds for 1 to 2 minutes until fragrant. Toasting whole spices unlocks a much deeper flavor than pre-ground versions.
- 3Grind the toasted seeds into a powder using a pestle and mortar. Transfer the spices to a large bowl along with the minced turkey, grated onion, breadcrumbs, and most of the crushed garlic. Season generously with salt and pepper, then mix thoroughly.
- 4Shape the turkey mixture into 12 small patties. Heat the remaining 1 tablespoon of olive oil in the frying pan over medium-high heat. Cook the patties for 3 to 4 minutes on each side until browned and fully cooked through.
- 5Whisk the Greek yogurt, remaining crushed garlic, 1 tablespoon of water, and a pinch of salt and pepper in a small bowl to create a smooth sauce.
- 6Combine the cooked quinoa, pomegranate seeds and their juices, orange segments, and roasted vegetables in a large serving bowl. Season to taste and toss well. Top the salad with the warm turkey patties and drizzle with the garlic yogurt sauce.
Notes
- Prep tip: Deseed the pomegranate underwater in a large bowl to prevent the juices from staining your clothes and counters.
- Make ahead: You can mix and shape the turkey patties up to a day in advance. Store them in an airtight container in the fridge until you're ready to cook.
- Storage: Keep the cooked patties and the quinoa salad in separate airtight containers in the fridge for up to 3 days.