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Misc. salads

Quinoa, Black Bean, and Smoked Turkey Salad
This entree salad is loaded with protein from the turkey, beans, and quinoa (which contains all eight essential amino acids, meaning it's a complete protein). This recipe keeps nicely in the refrigerator for up to three days. Recipe may be halved. For vegetarian version, omit the turkey.
1 1/4 cup quinoa, rinsed and drained
2 1/2 cup water
1 1&1/2-inch-thick slice deli smoked turkey (8-oz.)
1 (15 oz.) can unsalted black beans, rinsed and drained
1 cup halved grape tomatoes
1 cup fresh or frozen corn
1 orange or yellow bell pepper, chopped
1/2 cup thinly sliced scallions
1 (5 oz.) pkg. Nature's Place Spring Mix (optional)
1/4 cup fresh lime juice
1 tsp. extra-virgin olive oil
1/2 tsp. Inspirations Cabo Chipotle Rub
1/4 tsp. garlic powder
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Quinoa, Black Bean, and Smoked Turkey Salad

Quinoa, Black Bean, and Smoked Turkey Salad

Quinoa, Black Bean, and Smoked Turkey Salad
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:105 minutes
1. Combine quinoa and water in a medium saucepan over high heat and bring to a boil. Boil for 5 minutes, then turn off heat, cover saucepan, and let quinoa sit 20 minutes, or until it has absorbed the water.
2. Meanwhile, prepare the rest of the salad. Cut smoked turkey into 1/2-inch cubes and place in a large mixing bowl. Add black beans, tomatoes, corn, bell pepper, and scallions, and mix.
3. Prepare the dressing. In a small bowl, stir together dressing ingredients. Pour dressing over vegetables, then add quinoa and stir to coat all ingredients. Refrigerate salad at least 1 hour to allow flavors to develop. Serve chilled, on a bed of Spring Mix greens, if desired.
Source: Hannaford fresh Magazine, July - August 2009