Turkey Quinoa Salad
Servings: 4 people
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Equipment
- Measuring cups + spoons
- Cutting board + sharp knife
- Small saucepan
- Strainer
- Large bowl
- Fork
Ingredients
- ½ cup chicken broth
- ¼ cup red quinoa
- 1½ cups baby kale, baby spinach, and/or mixed baby greens
- 1 Granny Smith apple cored and chopped
- 2 cups cooked turkey or chicken breast chopped
- 1 celery thinly sliced or ½ cup chopped fennel bulb
- ¼ cup onion, red halved and very thinly sliced
- 1 oz Gouda cheese (¼ cup)
- 2 Tbsp dried apricots and/or cranberries snipped
- 2 Tbsp walnuts chopped and toasted
- ¼ cup bottled fat-free salad dressing
Instructions
- In a small saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender. Remove from heat; let stand for 5 minutes. Drain any excess broth. Transfer quinoa to a large bowl; fluff with a fork.
- Add kale, apple, turkey, celery, onion, cheese, apricots, and walnuts; toss to combine. Add dressing; toss to coat. Cover and chill until ready to serve; toss before serving.
Notes
You can sub 1 lb ground turkey.