Smoky turkey, quinoa, and roasted red pepper salad
- Total Time
- 0:33
- Prep
- 0:20
- Cook
- 0:13
- 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.
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uncooked turkey breast cutlets12 oz, 3 (4-oz cutlets)
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paprika2 ¼ tsp, smoked
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table salt½ tsp
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olive oil4 tsp
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uncooked red onion(s)1 medium, thinly sliced
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garlic clove(s)2 medium clove(s), minced
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water2 Tbsp
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fresh lemon juice1 Tbsp
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black pepper¼ tsp
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cooked quinoa2 ½ cup(s), or 1 (4-oz package frozen cooked quinoa) thawed and squeezed dry
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roasted red peppers (packed in water)½ cup(s), drained and thinly sliced
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fresh parsley½ cup(s), chopped
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pine nuts2 Tbsp, toasted
- 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.
- Serving size: about 1 1/4 cups