Turkey and Quinoa Salad

Total Time:
40 min
20 min
20 min

4 servings

  • 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
  • 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.

  • 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.

  • 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.

  • 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.

  • Per serving: Calories 552; Fat 15 g (Saturated 2 g); Cholesterol 45 mg; Sodium 483 mg; Carbohydrate 64 g; Fiber 9 g; Protein 41 g

  • Photograph by Justin Walker

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