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Misc. salads

Quinoa, Black Bean, and Smoked Turkey Salad
1 1/4 cup Quinoa, rinsed with cold water
2 1/2 cup Water
8 oz Lunchmeat, turkey breast, smkd, thin, svg
15 oz Beans, black, unsalted, fat free, cnd
1 cup tomatoes, grape
1 cup Frozen plain corn
1 each Medium yellow bell pepper, seeded and chopped
1/2 cup Medium scallions, trimmed and thinly sliced
5 oz Hannaford Inspirations Spring Mix
1/4 cup Fresh lime juice
1 teaspoon Extra virgin olive oil
1/2 teaspoon Hannaford Inspirations Cabo Chipotle Rub
1/4 teaspoon 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