Last night I roasted a Turkey Breast. Love turkey or chicken since there is so much you can do with leftovers. As I started thinking about my next Quinoa lunch, inspiration hit…or rather was staring at me as I opened the fridge door. Turkey. Right then & there I decided to do a spin on a leftover holiday turkey dinner and make it into a Leftover Turkey Quinoa Salad.
Turkey dinner, albeit at Christmas or Thanksgiving (or even Easter for some), has different food meanings/memories for everyone. Hubs, myself and the kids tend to always have some form of a roasted veggie medley that includes squash & brussels sprouts with our turkey dinner. Cranberries, nuts in stuffing…it all finds it’s way onto our plates with our holiday turkey dinners.
Fortunately I had some of the items in my fridge to help my idea come to fruition. I did not create a vinaigrette for this salad as I felt the flavours in it were strong enough to stand on their own. I did however drizzle on some olive oil and a squeeze of fresh lemon as well as season with salt & pepper.
You can swap chicken for turkey if that’s what you have.
Here comes Tuesday’s lunch….
- 1 cup cooked quinoa
- ½ cup cooked turkey, chopped
- 1-2 tsp favourite spices *
- 2 fresh brussels sprouts, cleaned, halved & sliced thin
- ½ cup roasted squash, cubed
- 1 green onion, sliced
- ⅓ cup dried cranberries
- 1 tbsp toasted pecans, rough chop
- ¼ cup parsley, chopped
- olive oil
- salt & pepper to taste
- 1 tbsp fresh lemon juice
- Pour 1 tsp of olive oil into a saucepan. Over medium heat add in chopped turkey and a sprinkle of your favourite spices (I use Mrs. Dash as well as others). Saute until turkey & spices have become happy and warmed through (a few minutes).
- Take one cup of your cooked quinoa and place in a bowl.
- Add brussels sprouts, green onion, dried cranberries, pecans, parsley, salt & pepper and about 1 tbsp olive oil. Stir to combine. Add in squash and toss lightly. Taste for seasoning and if required add another pinch salt & pepper.
- To serve sprinkle with toasted pecans, another drizzle of olive oil and fresh squeezed lemon juice.