Turkey and Quinoa Salad
Our community members have tried this recipes and reported good results after a short while. You should mix turkey and quinoa salad with other recipes inspired on this website.
- Yield: 4 Servings
- Total Time: 50 Minutes
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups quinoa, rinsed
- Kosher salt
- 1 pound turkey cutlets
- 3 tablespoons chopped fresh tarragon and/or parsley
- Freshly ground pepper
- 1/2 small red onion, halved and sliced
- 1 1/2 pounds assorted heirloom tomatoes, chopped
- 1 chili pepper, seeded and chopped
- 4 Persian cucumbers, chopped
- 2 tablespoons sherry vinegar
Directions
In a large skillet set over medium high heat, heat 1⁄2 tablespoon of extra virgin olive oil; stir in quinoa and cook, stirring continuously for about 4 minutes or until lightly toasted. Stir in salt and 4 cups of water; bring to a gentle boil, lower heat and simmer for about 15 minutes.
In a mixing bowl, toss together turkey, half of herbs, a pinch of sea salt and pepper; set aside.
In a bowl, soak the sliced onion in cold water for at least 10 minutes.
In a separate bowl, toss together, cucumbers, chile, tomatoes, the remaining herbs, 1 1⁄2 tablespoons extra virgin olive oil, vinegar, sea salt and black pepper.
Drain onion and stir into the tomato mixture.
Heat the remaining oil in a nonstick skillet set over medium high heat. Add turkey, in batches, and cook for about 3 minutes per side or until golden; drain on paper towels. Cut the cooked turkey into bite-sized pieces.
With a fork, fluff the cooked quinoa and divide among serving bowls; top each with turkey and tomato mixture.
Nutritional Information Per Serving:
Calories: 552; Total Fat: 15 g; Carbs: 64 g; Dietary Fiber: 9 g; Protein: 41 g; Cholesterol: 45 mg; Sodium: 438 mg
Quinoa has been research thoroughly and proven to be really good for you health. If you love quinoa, try this Coconut Pineapple Mango Quinoa recipe also.