Warm Turkey Quinoa Salad with Blueberries
If you want a fresh idea on how to use up leftover turkey, this easy salad is a perfect way to make use of leftovers. You can also make it chicken breast any time during the year!
Ingredients
- 1 cup quinoa
- leftover turkey chopped (about 2 lbs for 5 servings)
- 5 tbs olive oil divided
- 1 tsp honey
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- 8 scallions chopped
- 1/4 cup fresh parsley chopped
- 2 cups blueberries
- 2 tbs pistachios chopped (optional)
Instructions
If using turkey leftovers:
- Cook quinoa according to package directions. Set aside. In a small bowl, combine remaining olive oil, honey, vinegar, salt and some pepper. Chop turkey into bite sized pieces. If desired, warm the turkey in oven or microwave. Place warm quinoa, chopped turkey, scallions, parsley and blueberries into a salad bowl. Stir in the dressing and top with pistachios, if using. Salt & pepper to taste.
If using uncooked turkey:
- Cook quinoa according to package directions. Set aside. Meanwhile, season turkey generously with salt. Heat 1 tbs oil in pan on med/high heat. Cook turkey for 3 to 4 mins per side until it has a golden crust and is no longer pink in the center (internal temp of 165). In a small bowl, combine remaining olive oil, honey, vinegar, salt and some pepper. Chop turkey into bite sized pieces. Place warm quinoa, chopped turkey, scallions, parsley and blueberries into a salad bowl. Stir in the dressing and top with pistachios, if using. Salt & pepper to taste.