Leftover turkey with quinoa and red cabbage coleslaw

Prep Time: 10 mins
Cook Time: 20 mins
Ready in: 30

David Gillick has this leftover turkey recipe. 


  • 400g red cabbage finely sliced.

  • 3 carrots peeled and grated.

  • 1 Red Onion, finely diced. 

  • 200g Greek yogurt

  • 50ml cider vinegar

  • 1 tbsp Dijon mustard 

  • 1 tbsp Udo\'s oil omega blend

  • 50g Quinoa

  • 1 egg white, beaten

  • Plain flour, for dusting

  • 40g feta cheese,

  • 1 garlic clove, crushed

  • 1 tsp dried Italian herbs

  • Salt and pepper,

  • 2 Turkey breast fillets


  1. For Red Cabbage Coleslaw:

  2. Place cabbage, carrots & red onion in bowl & toss to combine.

  3. Mix together all dressing ingredients. Stir through the vegetables until well combined. 

  4. Turkey & Quinoa 

  5. Place quinoa in saucepan and cover with boiling water – you want about twice as much water as quinoa by volume.

  6. Put a lid on saucepan and bring to boil. When it starts boiling hard, turn heat down to a minimum and leave to steam. The quinoa is ready when all the water has been absorbed. Allow to cool. Put cooked quinoa, crumbled feta, crushed garlic, Italian herbs & a pinch of salt and pepper in a separate bowl and mix well.