Turkey And Quinoa Salad Recipes

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TURKEY QUINOA SALAD WITH BEANS AND CORN



Turkey Quinoa Salad With Beans and Corn image

Nutrition abounds in this side-dish salad made from fiber-rich beans, protein-rich turkey, lutein-packed corn, bell peppers rich in vitamin C and also quinoa, an easy-to-prepare whole grain.

Provided by cannedfood

Categories     < 30 Mins

Time 25m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can red kidney beans, rinsed and drained
1 (8 3/4 ounce) can corn, drained
1 (5 ounce) can canned turkey, drained
1 small red bell pepper, chopped
1/2 cup green onion, chopped 2 cups quinoa, cooked and cooled*
1/3-1/2 cup ranch dressing
1/4 cup minced fresh cilantro
1 (4 ounce) can chopped green chilies (optional)

Steps:

  • Preparation Time: Approximately 10 minutes.
  • Cook Time: Approximately 15 minutes.
  • Preparation:
  • In a medium bowl, combine beans, corn, turkey, bell pepper and green onion. Add quinoa, dressing, cilantro, and if desired, green chilies. Toss gently to combine.
  • Servings: 8.
  • Nutritional Information Per Serving: Calories 210; Total fat 6g; Saturated fat 1g; Cholesterol 10mg; Sodium 410mg; Carbohydrate 30g; Fiber 6g; Protein 11g; Vitamin A 10%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 20%DV; Folate 11%DV; Potassium 11%DV *Can be substituted with cooked brown rice or whole-wheat couscous
  • **Daily Value.

Nutrition Facts : Calories 183.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 14.8, Sodium 114.9, Carbohydrate 21.4, Fiber 5.2, Sugar 2.1, Protein 9.6

CHARGRILLED TURKEY WITH QUINOA TABBOULEH & TAHINI DRESSING



Chargrilled turkey with quinoa tabbouleh & tahini dressing image

This superhealthy supper is packed full of vibrant and fresh ingredients

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 14

200g quinoa
½ cucumber , cut into 1cm chunks
175g cherry tomato , halved
3 spring onions , finely sliced
handful parsley , roughly chopped
handful coriander , roughly chopped
1 tbsp olive oil , plus 1 tsp
juice 1 lemon
4 turkey steaks
1½ tbsp tahini paste
1½ tbsp low-fat yogurt
juice ½ lemon
½ garlic clove, crushed
½ tsp clear honey

Steps:

  • Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you'd cook rice) - about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.
  • Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.
  • Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.

Nutrition Facts : Calories 401 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.24 milligram of sodium

AVOCADO TURKEY SALAD



Avocado Turkey Salad image

Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup canola oil
2 tablespoons sour cream
1 tablespoon heavy whipping cream
1/4 teaspoon salt
1/8 to 1/4 teaspoon minced garlic
3 cups torn mixed salad greens
2 cups cubed cooked turkey breast
1 medium ripe avocado, peeled and chopped
1 cup grape tomatoes, halved
Coarsely ground pepper

Steps:

  • In a large bowl, whisk the first 5 ingredients until smooth. Add the greens, turkey, avocado and tomatoes; toss to coat. Top with coarse ground pepper. Serve immediately.

Nutrition Facts : Calories 225 calories, Fat 17g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein.

TURKEY AND QUINOA MEATBALLS



Turkey and Quinoa Meatballs image

I developed this recipe with turkey and quinoa, but have since used it successfully with just about every type of ground meat and variety of grain. The addition of grains not only adds nutritional value and keeps the texture light, but also helps those on a budget stretch a small amount of quality meat into a bigger meal. It's simple, clean, nutritious eating but will please even the pickiest of meatloaf lovers. Make extra grains and serve those alongside a green salad, steamed asparagus, or roasted vegetables. Enjoy!

Provided by mfbama

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 55m

Yield 5

Number Of Ingredients 14

1 tablespoon olive oil
1 ½ cups chopped celery
½ large onion, chopped
2 tablespoons minced garlic
1 ⅓ cups tomato ketchup
⅓ cup balsamic vinegar
⅓ cup low-sodium soy sauce
1 ½ pounds ground turkey
1 ½ cups cooked quinoa
2 eggs
1 tablespoon dried parsley
1 teaspoon dried sage
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
  • Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
  • Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
  • Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs.
  • Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.8 g, Cholesterol 175 mg, Fat 16.4 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 1657.3 mg, Sugar 18.7 g

TURKEY AND QUINOA MEATLOAF



Turkey and Quinoa Meatloaf image

I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!

Provided by Andrew Benoit

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h20m

Yield 5

Number Of Ingredients 15

¼ cup quinoa
½ cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Steps:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  • Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.2 g, Cholesterol 120.8 mg, Fat 11 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 967.6 mg, Sugar 7.3 g

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Top Asked Questions

What can I make with quinoa?
—Mary Shenk, DeKalb, Illinois Find more amazing quinoa recipes for grain bowls, burgers and side dishes. With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California
How do you make light and fluffy quinoa salad?
Here’s the secret to making light and fluffy quinoa. The aspect that makes this veggie-loaded quinoa salad from JoyFoodSunshine stand apart is its dressing, made with a mouth-watering combination of hoisin sauce, coconut milk and peanut butter. As the family cook, I appreciate how easy this is to throw together on a busy weeknight.
What makes joyfoodsunshine quinoa salad so good?
The aspect that makes this veggie-loaded quinoa salad from JoyFoodSunshine stand apart is its dressing, made with a mouth-watering combination of hoisin sauce, coconut milk and peanut butter. As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring.
What is in the quinoa salad at the hungry waitress?
This vibrant salad from The Hungry Waitress is the kind that improves with time, as the black beans, kale, tomatoes and dried cranberries all meld together with the quinoa and lemony dressing. Mexican street corn is the inspiration for this unique quinoa salad from Chef De Home.

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