Oriental Turkey Roulades with Carrot Quinoa From the Thermomix

For oriental turkey rolls with carrot quinoa from the Thermomix, first rinse the quinoa in a colander with cold water and cover with water in a bowl, salt and leave to soak for approx. 20 minutes. Wash the parsley, shake dry and chop in the mixing bowl for 5 seconds / speed 6, then transfer to a small bowl.

For the roulades, wash the mint and shake dry. Sort out the spinach, wash and pat dry. Pick off the mint leaves and chop with the spinach and apricots for 10 seconds / speed 6. Mix in the cream cheese with ½ tsp cumin for 10 seconds / speed 4.

Spread the turkey escalopes out on a board and pat them flatter. Salt and pepper the cutlets and spread with the cream cheese mixture, then roll up into roulades. Pin the roulades with toothpicks and also salt and pepper the outside. Lightly moisten a piece of baking paper, crumple it up and lay it spread out in the Varoma container so that the slit surface is covered. Place the stuffed turkey roulades on top.

Drain swollen quinoa and place on Varoma insert. Peel the carrots and roughly grate in the mixing bowl for 2-3 seconds / speed 5, then spread over the quinoa.

Weigh 1000 g water into the mixing bowl, then close the mixing bowl. Place the Varoma with the insert base on top and close. Cook the roulades and quinoa for 25 minutes / Varoma / stage 2.

Meanwhile, for the dip, mix the yogurt with the ajvar, honey, remaining cumin and chopped parsley.

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