Smoky turkey, quinoa, and roasted red pepper salad

6
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 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.

Ingredients

uncooked turkey breast cutlets

12 oz, 3 (4-oz cutlets)

paprika

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

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. 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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