Warm Turkey Quinoa Salad with Honey Vinaigrette
An easy dinner or lunch with peppers, tomatoes and a sweet and light honey sauce.
Servings: 5 bowls
Calories: 420kcal
Cost: $15
Equipment
- large pot
- cutting board
- knife
- medium pot
Ingredients
Quinoa Salad
- 1 cup quinoa
- 1 red bell pepper diced
- 1 fennel bulb diced
- 4 green onions chopped
- 2 tbsps miso paste
- 3 cloves garlic peeled and chopped
- ½ cup cherry tomatoes halved
- 1 lb ground turkey
- 2 cups arugula
- 1 tbsp thyme
- 2 balls fresh burrata
- salt and pepper to taste
- red pepper flakes to taste
- 2 tbsps olive oil
Honey Vinaigrette
- 4 tbsp unsalted butter
- 4 tbsp honey
- 2 tbsp white vinegar
- ¼ tsp red pepper flakes
Instructions
- In a large pot, heat up the 2 tbsps of olive oil over medium heat and throw in the garlic, onions, red pepper, and fennel. Add a pinch of salt and pepper. Sauté on medium heat for about 6 minutes, or until the veggies begin to brown and soften.
- Add the ground turkey and add the miso paste, thyme, and pinch of red pepper flakes if desired. Mix together and cook until the meat has fully browned, about 5 or 6 minutes. Then remove from heat.
- In the meantime, make the quinoa. Add two cups of water to 1 cup of quinoa and bring to a boil in a medium or small pot. Only boil for one minute. Then reduce the heat to a simmer, and then let sit (covered) until the water is absorbed - around 10 minutes.
- Dump the quinoa into the pot with the turkey, and then use the same pot to make the honey sauce. Over medium heat, melt the butter, honey and red pepper flakes together over medium low heat until the mixture is bubbling. After 1-2 minutes, remove from heat and add in the vinegar. Once combined, pour the vinaigrette over the warm salad and mix. Enjoy!