Subj : BH&G 3644 To : All From : Dave Drum Date : Tue Aug 17 2021 04:35:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Turkey-Quinoa Salad Categories: Poultry, Grains, Vegetables, Cheese, Fruits Yield: 2 Servings 1/2 c Chicken broth 1/4 c Red quinoa 1 1/2 c Baby kale, baby spinach, - and/or mixed baby greens 1 Granny Smith apple; cored, - chopped 1/2 c Chopped cooked turkey or - chicken 1 Rib celery; thin sliced +=OR=+ 1/2 c Chopped fennel bulb 1/4 c Halved, very thin sliced red - onion 1 oz Gouda cheese; chopped 2 tb Snipped dried apricots - and/or cranberries 2 tb Coarse chopped walnuts; - toasted 1/4 c Bottled salad dressing 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. DRESSING CHOICES: Choose your favorite salad dressing. Delicate quinoa is best with a vinaigrette-style, or clear, dressing. 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. Makes: 2 servings Better Homes & Gardens | August 2017 MM Format by Dave Drum - 05 August 2017 Uncle Dirty Dave's Archives MMMMM .... The true statesman is the one who is willing to take risks. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .