Smoky turkey, quinoa, and roasted red pepper salad

Smartpoints value per serving
Total Time
33 min
20 min
13 min
Smoked paprika, sweet roasted peppers, tart lemon, and crunchy pine nuts make this salad a riot of taste and texture. The turkey is served warm in the salad, making it an interesting contrast of temperature. Serve it on top of arugula for a bit more spicy flavor.


uncooked turkey breast cutlets

12 oz, 3 (4-oz cutlets)


2¼ tsp, smoked

table salt

½ tsp

olive oil

4 tsp

uncooked red onion(s)

1 medium, thinly sliced

garlic clove(s)

2 medium clove(s), minced


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


  1. 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. 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. 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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