Turkey and Quinoa Salad

2012-11-07
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    552 calorie
  • Fat

    15 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    45 milligrams
  • Sodium

    483 milligrams
  • Carbohydrate

    64 grams
  • Fiber

    9 grams
  • Protein

    41 grams

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 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped
  • 4 Persian cucumbers, chopped
  • 2 tablespoons sherry vinegar

Method

Step 1

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. 

Step 2

Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes. 

Step 3

Toss the tomatoes, chile, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss. 

Step 4

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey. 

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