Quinoa with turkey, Brussels sprouts, and cranberries

4 - 8
PersonalPoints™ per serving
Total Time
27 min
20 min
0 min
This quinoa recipe features all of our favorite flavors of Thanksgiving tied into one hearty dish. It's perfect for using up any leftover quinoa, as it gets reheated quickly in the microwave. It then gets tossed with raw Brussels sprouts, smoked turkey breast, and dried cranberries that are then arranged on top of a bed of escarole. Top it off with some chopped walnuts for a beautiful autumnal treat. Escarole, which is a member of the endive family, has broad, slightly curved, pale green leaves and a milder flavor than its curly cousin. If you have any leftover greens, you can coarsely chop them and add to a soup or stew.


Cooked quinoa

16 oz

Olive oil

1 Tbsp

Orange zest

½ tsp

Fresh orange juice

¼ cup(s)

Uncooked shallot(s)

1 small, minced

White balsamic vinegar

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked Brussels sprouts

½ pound(s)

Smoked turkey breast

6 oz, diced

Dried cranberries

¼ cup(s)


8 gm, leaves


¼ cup(s), coarsely chopped


  1. Microwave quinoa according to package directions. Transfer to sieve set over bowl. Let stand, tossing occasionally with wooden spoon, until well drained and slightly cooled.
  2. Meanwhile, whisk together oil, orange zest and juice, shallot, vinegar, salt, and pepper in large bowl. Add quinoa, Brussels sprouts, turkey, and cranberries and toss to coat.
  3. Line 4 plates with escarole. Top evenly with quinoa mixture and walnuts.
  4. Serving size: 2 escarole leaves, 1 1/4 cups quinoa mixture, and 1 tablespoon walnuts