Quinoa with Turkey, Brussels Sprouts, and Cranberries

8
Total Time
27 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy

Ingredients

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)

escarole

8 gm, leaves

walnut(s)

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

Notes

Escarole, 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, coarsely chop them and add to a soup or stew.

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