Quinoa with Turkey, Brussels Sprouts & Cranberries
Quinoa, leftover turkey (or chicken), fall Brussels sprouts, and dried cranberries are tossed in a fresh orange vinaigrette creating a dish to enjoy for lunch, a light dinner, or even a side dish.
Total Time 10 minutes
Servings 4
Ingredients
Ingredients for the Vinaigrette:
- 1 Tbs. olive oil
- 1 shallot minced
- 1 tsp. orange zest
- 1/4 c. fresh orange juice from about 1/2 a orange
- 1 tsp. balsamic vinegar white balsamic vinegar, if you have it
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Ingredients for the Quinoa:
- 3 c. cooked quinoa
- 1/2 lb. turkey breast diced
- 1/2 lb. uncooked shredded Brussels sprouts
- 1/2 c. coarsely chopped dried cranberries
Instructions
-
Whisk together all ingredients for the vinaigrette and set aside.
-
In a medium bowl, toss together all ingredients for the quinoa.
-
Top with vinaigrette and toss to coat.
Recipe Notes
May be served hot, warm/room temperature or cold.