Harvest Quinoa Salad with Turkey and Maple Dijon Dressing

A hearty quinoa salad with roasted turkey and maple Dijon dressing, perfect for a nutritious fall lunch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 1/2 cups cooked turkey, chopped
• 1 cup baby spinach, packed
• 1/2 cup cranberries, dried
• 1/2 cup pecans, toasted and chopped
• 1/4 cup green onions, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons maple syrup
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• salt and pepper to taste

Instructions

1. In a saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 minutes.
2. Once the quinoa is cooked, fluff with a fork and let it cool to room temperature.
3. In a large bowl, combine the cooled quinoa, chopped turkey, baby spinach, dried cranberries, toasted pecans, and green onions.
4. In a small bowl or jar, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve the salad immediately, or chill in the refrigerator for up to 2 hours before serving.

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