Turkey And Quinoa Salad
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
58
Spice
43
Sweetness
62
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1.5 cups
Quinoa (rinsed)450 g
Turkey (cutlets)1 small
Red Onion (halved and sliced)2 tbsps
Sherry VinegarDirections:
1
Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat
2
Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes
3
Add 4 cups water and 1/4 teaspoon salt and bring to a boil
4
Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes
5
Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside
6
Soak the onion slices in cold water, 10 minutes
7
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
8
Drain the onion, add to the tomato mixture and toss
9
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat
10
Working in batches, add the turkey and cook until golden, about 3 minutes per side
11
Drain on paper towels, then cut into 2-inch pieces
12
Fluff the quinoa with a fork and divide among bowls
13
Top with the tomato mixture and turkey
14
Photograph by Justin Walker