Turkey Kofta with Quinoa & Rice Tabouli

I am using:

Prep time

5min

Cook time

20min

Try out this delicious turkey kofta with quinoa and rice tabouli for a dish full of flavour! This simple recipe is perfect for your next lunch or dinner.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ¾ cup SunRice Naturally Rice & Quinoa

  • 1 cup Flat Leaf Parsley Leaves (chopped)

  • ¾ cup Mint Leaves (chopped)

  • cup Coriander Leaves (chopped)

  • 1 Small Red Onion (finely chopped)

  • 2 Tomatoes (seeded and diced)

  • 2 tbsp Extra Virgin Olive Oil

  • 1 tbsp Lemon Juice

  • 1 pinch Salt & Ground Black Pepper (to taste)

  • 1 tbsp Olive Oil

  • 1 Large Red Onion (finely chopped)

  • 4 clove Garlic (crushed)

  • 1 tbsp Ground Cumin

  • 1 tsp Ground Coriander

  • 1 tsp Chilli Flakes

  • 1 tsp Sea Salt

  • 1 kg Turkey Mince

  • 1 Egg (lightly beaten)

  • 1 cup Wholemeal Breadcrumbs (from day old bread, crusts removed)

  • 1 spray Non-Stick Cooking Spray

  • 1 tub Hommus

  • 1½ Wholemeal Pita Bread

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Turkey Kofta with Quinoa & Rice Tabouli

Method

  • Soak 18 wooden skewers in cold water.

  • Cook Rice & Quinoa according to directions on pack. Place in a fine strainer and rinse under cold running water. Drain well and spread out on an oven tray to cool.

  • To make koftas, heat oil in a frying pan over medium heat. Cook onion and garlic, stirring occasionally for 5 minutes or until soft. Add spices and stir for 30 seconds longer or until fragrant. Transfer to a large bowl. Cool completely.

  • Line an oven tray with baking paper. Add salt, turkey, egg and breadcrumbs to onion mixture. Combine well with your hands. Divide into 18 (about 1/3 cup) equal portions. Shape each portion around the end of each skewer. Place on prepared oven tray.

  • To make tabouli: combine the Rice and Quinoa, parsley, mint, coriander, onion, tomatoes, oil and lemon juice in a large bowl. Season to taste. Cover and set aside.

  • Spray a barbecue hotplate or char grill pan with non-stick cooking spray. Preheat to medium-high. Cook koftas for 7 minutes, turning frequently until golden and cooked through. Serve with tabouli, hommus and pita bread.

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