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Turkey Quinoa Salad with Cranberries

  • Breast
  • Lunch
  • Dinner
  • Everyday
  • Skillet

This combination of lean turkey and protein powered quinoa, is a great salad to enjoy for lunch or a light dinner. Serve hot or cold on a bed of greens.

Yield

8 servings (1 cup per serving)

Print Recipe

Ingredients

  • 1 cup (250 mL) quinoa, rinsed
  • 2 cups (500 mL) turkey or vegetable broth
  • 1 large clove of garlic, minced
  • 1 tsp (5 mL) fresh thyme, chopped
  • 1/2 cup (125 mL) dried cranberries
  • 2 tsp (10 mL) canola oil
  • 1 boneless, skinless Ontario turkey breast, about 1¼ lb/625 g, chopped
  • 4 green onions, sliced
  • 2 tbsp (25 mL) white wine vinegar
  • 2 tsp (10 mL) Dijon mustard
  • 1/4 tsp (1 mL) freshly ground pepper
  • 2 cups (500 mL) baby arugula

Instructions

  • In saucepan, combine quinoa, broth, garlic and thyme; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Uncover and stir in cranberries; remove from heat. Cover and let stand for 5 minutes.
  • Meanwhile, in large nonstick skillet, heat oil over medium high heat and cook turkey and green onions for about 10 minutes or until browned and no longer pink inside. Remove from heat and stir in vinegar, mustard and pepper.
  • Using fork, fluff quinoa into large bowl and stir in turkey mixture. Add arugula and stir to combine.
  • Per serving: About 207 cal, 20 g pro, 4 g total fat (1 g sat fat), 23 g carb, 2 g fibre, 38 mg chol, 135 mg sodium. %RDI: iron 22%, calcium 4%, vit A 3%, vit C 4%

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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