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 Time10minutes
Servings4
AuthorLiz
Ingredients
Ingredients for the Vinaigrette:
1Tbs.olive oil
1shallotminced
1tsp.orange zest
1/4c.fresh orange juicefrom about 1/2 a orange
1tsp.balsamic vinegarwhite balsamic vinegar, if you have it
1/2tsp.kosher salt
1/4tsp.freshly ground black pepper
Ingredients for the Quinoa:
3c.cooked quinoa
1/2lb.turkey breastdiced
1/2lb.uncooked shredded Brussels sprouts
1/2c.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.