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. 

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