Quinoa with Turkey and Cranberries
I love to use leftovers to create new dishes. With Thanksgiving only a few week away, I'm already thinking about how I can use my leftover turkey. This is a healthy, quick recipe that will be perfect the day after Thanksgiving. Plus it's gluten and dairy free. You have to give it a try!
2 Cups Diced Turkey
6 Servings Cooked Quinoa (cook according to package)
2 Green Onions Thinly Sliced Including Stems
2/3 Cup Dried Cranberries
1/4 Cup White Wine Vinegar
1/4 Cup Olive Oil
Salt and Pepper to Taste
Cool cooked quinoa. Add remaining ingredients and stir. Refrigerate until ready to serve.