Turkey and Quinoa Salad Recipe

Name: Turkey and Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
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
15
Photograph by Justin Walker

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 1/2 cups quinoa, rinsed, Kosher salt, 1 pound turkey cutlets, and more.

Yes, Turkey and Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Turkey and Quinoa Salad

How did you like this recipe?

Frequently Asked Questions