Description
This nutrient-packed Turkey Quinoa Power Salad is a high-protein, high-energy meal combining succulent turkey, quinoa, spinach, and sweet cranberries. A perfect dish for active lifestyles, it’s easy to make and bursting with flavor and essential nutrients.
Ingredients
Quinoa, 1 cup (150g)
Turkey Breast, 12 oz (340g) (pre-cooked or oven-roasted)
Spinach, 2 cups (fresh baby spinach)
Celery, 1 stalk
Red Bell Pepper, 1 medium
Dried Cranberries, 1/4 cup (untreated with alcohol)
Olive Oil, 2 tbsp (robust variety)
Lemon Juice, 1 tbsp (organic)
Salt, 1/2 tsp (Alaea sea salt optional)
Instructions
Rinse quinoa under cold water for 2 minutes, then drain.
Simmer quinoa in 2 cups of water for 15 minutes until fully cooked and no excess liquid remains.
Allow quinoa to cool to room temperature to ensure the best texture.
Dice turkey breast into 1cm cubes and pat dry on paper towel.
Cut spinach into 1-inch wide strips for balanced texture.
Thinly slice celery at a 45° diagonal angle.
Score red pepper halves to prevent sogginess.
In a large mixing bowl, add room-temperature quinoa.
Add turkey cubes in measured portions.
Layer in the spinach first, followed by slices of red pepper.
Stir in dried cranberries for a sweet contrast.
In a separate bowl or jar, whisk together oil, lemon juice, and salt until emulsified.
Gradually drizzle the vinaigrette over the salad while tossing gently to ensure even coating.
Wrap the mixed salad in parchment paper and let it rest for 10 minutes before serving.
Notes
Rinse the quinoa thoroughly to eliminate any sogginess or residual bitterness. Ensure the cranberries are alcohol-free. For the best flavor, avoid over-tossing the salad while the dressing is added. Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 95mg