Quinoa with Turkey, Brussels Sprouts, and Cranberries
- Total Time
cooked quinoa16 oz
olive oil1 Tbsp
orange zest½ tsp
fresh orange juice¼ cup(s)
uncooked shallot(s)1 small, minced
white balsamic vinegar1 tsp
table salt½ tsp
black pepper¼ tsp
uncooked Brussels sprouts½ pound(s)
smoked turkey breast6 oz, diced
dried cranberries¼ cup(s)
escarole8 gm, leaves
walnut(s)¼ cup(s), coarsely chopped
- 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.
- 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.
- Line 4 plates with escarole. Top evenly with quinoa mixture and walnuts.
- Serving size: 2 escarole leaves, 1 1/4 cups quinoa mixture, and 1 tablespoon walnuts