Turkey quinoa bowl

Loaded with black beans, turkey and salad, this quinoa bowl is perfect for health conscious diners this summer. Serve with a creamy, smoky dressing for the ultimate takeaway treat.








  • 1 cup (190018) Caterers’ Choice Tri Colour Quinoa
  • 2 cups chicken stock
  • 1 breast (142629) Farmyard Turkey, cooked and shredded
  • Coriander
  • Grated carrots
  • Cherry tomatoes
  • Avocado
  • Black beans, rinsed
  • Brussel sprouts
  • Edamame
  • (172075) Biopak White Sugarcane Takeaway Bowl


  • ½ cup almond flour
  • ½ cup canned garbanzo beans, rinsed and peeled
  • ⅓ cup frozen shelled edamame, cooked
  • ⅓ cup nutritional yeast
  • ½ cup olive oil
  • ¾ cup filtered water
  • ½ cup fresh lemon juice
  • 2 chipotles, in adobo sauce
  • 2 tbsp coriander
  • 3 garlic cloves
  • ½ tsp curry powder
  • ½ tsp oregano
  • ½ tsp salt


1. To cook the quinoa

Pour rinsed quinoa and chicken stock into a medium saucepan, bring to a boil. Once boiling, reduce to a simmer, cover and cook for 25 minutes or until all liquid has evaporated. Remove from the heat and let stand for 5 minutes. Fluff with a fork and set aside.

2. To make the sauce

Blend all sauce ingredients in a food processor until creamy. This should take about 5 minutes. 

3. To assemble

Place the salad and turkey into Biopak bowl, garnish with coriander and drizzle sauce over the top. 

As seen in

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