Turkey and Quinoa Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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
6. Photograph by Justin Walker
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