Quinoa with turkey, Brussels sprouts, and cranberries
Fresh orange juice
1 small, minced
White balsamic vinegar
Uncooked Brussels sprouts
Smoked turkey breast
6 oz, diced
8 gm, leaves
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