Turkey Kofta over Quinoa "Tabbouleh" with Feta

You know when you make something and you are anticipating the flavours to be exactly how you imagined them?  I experienced the sheer joy of wanting this to be good and it turned out great.  A wee pat on the back...don't mind if I do.

I'm essentially giving you two recipes here.  They don't necessarily need to go together but if you're so inclined, they work together brilliantly.  Massive fresh flavours from the Quinoa, warm and bright from the Kofta and to round it all out, a fresh, tangy, garlicky yogurt sauce.  My other half, ate his serving of Quinoa and then finished off the bowl, claiming he was "just really hungry."  Pretty sure it was just because I made it and it was delicious.  That's my story anyhow. My blog, I'm taking the credit....he will however, argue this.

You can use ground beef or lamb in place of the Turkey but I was looking for something lighter.  Remember, Turkey is lean and you don't want this to dry out.  Don't use extra lean Turkey if possible.  *If using Turkey, add a 1-2 tsp olive oil to the mixture. Beef and Lamb won't need the added olive oil.  Tabbouleh is traditionally made with Bulgur but I'm not a huge fan which is why I opted for our beloved Quinoa.  Also, Feta isn't normally used but I wanted the salty creaminess of the cheese...it's cheese.  Need I say more.  

Now, go make this.


Journey through the photo's...they all looked so good I couldn't choose.

Ridiculous freshness.  Ridiculous.

Did I mention this meal is healthy too!  Seriously, I wouldn't lie.

What it looked like before we dove face first into it.  No regrets.

Turkey Kofta over Quinoa "Tabbouleh" with Feta

Serves 3 (with leftover Quinoa, maybe)

Quinoa Tabbouleh (can be made in advance)

1 cup uncooked Quinoa
1/2 cup green onion, sliced
1 clove garlic, minced
2 cups English cucumber, seeded and cut into bite size pieces
1 pint cherry tomatoes, halved
1/4 cup fresh Mint, finely chopped
3/4 Italian Parsley, chopped
2 tbsp fresh Lemon juice (about 1 lemon)
2 tbsp good olive oil
1 tsp salt
fresh ground pepper
1/3 cup Feta cheese, crumbled

In a medium pot, add 2 cups water and 1 cup Quinoa.  Bring to a boil, reduce the heat to low, put a lid on and cook for 15 min.  Remove from the heat and let cool.
Once the Quinoa has cooled off, add all the ingredients, except the Feta.  Toss to combine.  Garnish with the cheese.  Keep cool until ready to serve.

Garlic Yogurt Sauce (can be made in advance)

1 cup **Greek Yogurt
1 clove garlic, minced
2 tsp fresh lemon juice
1 tbsp fresh Parsley
Pinch Salt & Pepper

Combine the ingredients and refrigerate until ready to serve

Turkey Kofta (make at least 30 minutes in advance)

1 lb ground *Turkey (can substitute with ground beef or lamb)
1 tsp olive oil
1 green onion, finely chopped, green and white parts
1 tsp Cumin
1/4 tsp Allspice
2 tbsp Parsley, finely chopped
1/2 tsp salt
Pinch chili flakes (optional)
6 Wooden skewers (soaked in water for 30 min) or metal skewers

Combine all the ingredients in a bowl.  Divide into 6 portions.  Form an oval "meatball" and place on the skewer.  When they're all done, place in the fridge for at least 30 minutes.
Pre-heat the Grill.  Gently place each skewer on the BBQ and cook, turning occasionally to brown all sides, about 10 minutes, or until cooked through  Be careful with the wooden skewers, they burn easily and will break off.
Serve with Salad and Sauce!