Turkey-Quinoa Salad
Beat the boredom of your everyday lunch with this totable grain salad that features Gouda cheese and dried fruit.
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Turkey-Quinoa Salad
Directions
- In a small saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender. Remove from heat; let stand for 5 minutes. Drain any excess broth. Transfer quinoa to a large bowl; fluff with a fork.
- Add kale, apple, turkey, celery, onion, cheese, apricots, and walnuts; toss to combine. Add dressing; toss to coat. Cover and chill until ready to serve; toss before serving.
From the Test Kitchen
Dressing choices
Choose your favorite fat-free salad dressing. Delicate quinoa is best with a vinaigrette-style, or clear, dressing. Fat Free Champagne, raspberry, balsamic or Italian-style vinaigrette would all be great with this salad.
Salad Toting
Place salad in a bowl with a tight-fitting lid. Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If there is no refrigerator available, store the lunch out of the sun and away from heat like a heating vent or in a hot car.
Nutrition Facts (Turkey-Quinoa Salad)
- Per serving:
- 364 kcal ,
- 12 g fat
- (3 g sat. fat ,
- 4 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 52 mg chol. ,
- 613 mg sodium ,
- 45 g carb. ,
- 8 g fiber ,
- 19 g sugar ,
- 21 g pro.