A while back I posted a recipe for Spinach Parmesan Quinoa and it has become my most viewed post…EVER. Clearly, readers like quinoa and what’s not to like? It’s a good source of protein and fiber, it’s gluten free and it has a great texture and nutty flavor! Wow, all in one little grain!
Given all that, I thought it was time for me to come up with a new quinoa recipe and I’d really been wanting to try a salad. Since I still had leftover turkey, I decided to use that and make it a main dish salad. If you don’t have any turkey, you could absolutely use chicken or omit the meat all together. I added celery for crunch and dried cranberries for sweetness and something a little chewy. To dress it, I made a simple vinaigrette with cranberry vinegar and olive oil, along with some poultry seasoning and Dijon mustard.
The result was fabulous! It’s sweet and savory, crunchy, chewy and a little nutty. Perfect for lunch or a light dinner….oh and it takes almost no time at all to put it together. While the quinoa is cooking you have time to get everything else ready. Once the quinoa has cooled, just toss everything together and you’re good to go!
Cranberry Turkey Quinoa Salad
- 3/4 cup quinoa
- 1 1/2 cups turkey or chicken stock
- 1/4 red onion, finely chopped
- 2 ribs celery, chopped
- 1/2 cup dried cranberries
- 1 cup turkey, diced
- 2 tbsp cranberry or raspberry vinegar
- 1 tsp Dijon mustard
- 1/2 tsp poultry seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil
Combine quinoa and stock in a medium sauce pan, bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes until liquid is absorbed.
Allow quinoa to cool to room temperature ( I put mine out on the deck and it cooled off pretty quickly).
In a small bowl, whisk together vinegar, Dijon, poultry seasoning, salt and pepper. Gradually whisk in olive oil, making sure it’s well incorporated.
Once quinoa is cooled, add celery, onion, cranberries and turkey to a large mixing bowl.
Add dressing and toss until everything is well combined. Taste and add more salt and pepper if needed.
Serve at room temperature or chilled.
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