Quinoa with turkey, Brussels sprouts, and cranberries
8
Points®
Total time: 27 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooked quinoa
16 oz
Olive oil
1 Tbsp
Orange zest
½ tsp
Orange juice
¼ cup(s)
Shallot
1 small, minced
White balsamic vinegar
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Brussels sprouts
½ pound(s)
Smoked turkey breast without skin (non-deli style)
6 oz, diced
Dried cranberries
¼ cup(s)
Escarole
8 gm, leaves
Walnuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), coarsely chopped
Instructions
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
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