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Smoky turkey, quinoa, and roasted red pepper salad

Smoky turkey, quinoa, and roasted red pepper salad

6
Points®
Total Time
33 min
Prep
20 min
Cook
13 min
Serves
4
Difficulty
Easy
Smoked paprika, sweet roasted peppers, tart lemon, and crunchy pine nuts means this unique salad is full of wonderful flavors and textures. Quinoa adds an earthy note and makes the dish super filling. Great for lunch or dinner, this salad is ready in about 30 minutes. Fresh, the turkey is served warm in the salad, but chilled the salad is equally delicious and a great portable option for work or school lunch. Add some extra spice and green vegetable presence by serving the salad over arugula. Make this quicker and more casual by substituting leftover chicken or Thanksgiving turkey for the turkey cutlets.

Ingredients

Uncooked turkey breast cutlets

12 oz, 3 (4-oz cutlets)

Paprika

2¼ tsp, smoked

Table salt

½ tsp

Olive oil

4 tsp

Red onion

1 medium, thinly sliced

Garlic

2 clove(s), minced

Water

2 Tbsp

Fresh lemon juice

1 Tbsp

Black pepper

¼ tsp

Cooked quinoa

2½ cup(s), or 1 (4-oz package frozen cooked quinoa) thawed and squeezed dry

Roasted red peppers (packed in water)

½ cup(s), drained and thinly sliced

Fresh parsley

½ cup(s), chopped

Pine nuts

2 Tbsp, toasted

Instructions

  1. Sprinkle turkey with 2 teaspoons smoked paprika and 1/4 teaspoon salt. Heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and cook, turning once, until turkey is browned and cooked through, about 8 minutes. Transfer turkey to cutting board.
  2. Add onion to skillet and reduce heat to medium. Cook, stirring often, until onion is softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add water and cook, stirring with wooden spoon to scrape up browned bits from bottom of pan, about 1 minute. Remove from heat.
  3. Stir together lemon juice, black pepper, remaining 2 teaspoons oil, remaining 1/4 teaspoon paprika, and remaining 1/4 teaspoon salt in large bowl. Add quinoa, roasted peppers, parsley, pine nuts, and onion mixture. Cut turkey into thin slices and add to salad; toss to combine.
  4. Serving size: about 1 1/4 cups

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