3 tbsp chopped flat leaf parsley, plus extra to garnish
400g/14oz turkey breast, diced
salt and freshly ground black pepper
For the quinoa salad
250g/9oz ready to eat quinoa
½ cucumber, diced
25g/1oz mint, chopped
lemon wedges, to garnish
For the dressing
4 tbsp mayo
Zest and juice 1 lemon
Put 8 wooden skewers in warm water and let them soak while you prepare the turkey. Mix together the oil, lemon juice, paprika and parsley in a bowl, and season to taste with salt and freshly ground black pepper. Add the turkey and turn to coat thoroughly. Set aside in the fridge for at least 20 minutes.
Preheat the grill to a hot setting. Remove the turkey from the bowl (discard any marinade) and thread the pieces on the skewers. Cook under the grill, turning once or twice, for 10 minutes, or until cooked through.
In a large bowl stir in the quinoa, cucumber, tomatoes and mint. To make the dressing simple mix the mayo together with the lemon zest and juice. Place the turkey skewers on the quinoa salad and spoon over the dressing. Garnish with lemon wedges and flat leaf parsley and serve.