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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. 

Course Main Course
Cuisine American
Total Time 10 minutes
Servings 4
Author Liz


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


  1. Whisk together all ingredients for the vinaigrette and set aside.
  2. In a medium bowl, toss together all ingredients for the quinoa.
  3. Top with vinaigrette and toss to coat.

Recipe Notes

May be served hot, warm/room temperature or cold.