Turkey breast salad with quinoa
🍳 90 min
🔥 1359 cal
✍️ by Taisiia Dobrozorova
Taco gets a gourmet makeover in this non-traditional salad form for serving the dish. It is a crunchy, hearty and colorful meal, full of minerals useful for the body. This way of taco serving is a great idea for a party or family lunch.
40 g (⅕ cup)
40 g (⅕ cup)
125 g (½ cup)
Red bell peppers chopped
150 g (1 cup)
50 g (1 pieces)
10 g (½ pieces)
10 g (1 tsp)
20 g (½ pieces)
30 g (3 tsp)
20 g (½ tsp)
40 g (4 tsp)
20 g (⅖ cup)
Please follow the next steps:
Boil the corn until cooked and cut the grain from the head.
Knead the dough from wheat and corn flour, water, sunflower oil, and half a teaspoon of salt.
Coarsely chop sweet pepper, chili and onion, fry everything in sunflower oil, add salt and sugar to taste and sprinkle a little with lime juice.
Fry the ground beef in sunflower oil, add the chili, lime leaves, lemongrass, brown sugar, coconut cream, fish sauce, lime juice, and a little lime zest.
Roll out the dough into small round cakes and fry them in a dry frying pan. Place a warm cake on an inverted empty jar. Form the edges (when the cake cools, they will remain in the same position).
When the cake has cooled, remove and lay out in them the fried ground beef, vegetable filling and sprinkle with chopped herbs.
Although it’s a salad, this dish is very self-contained and rich, so it can become a full lunch or dinner.
You can also prepare taco salad without ground beef.
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