Anti Inflammatory Garlic-Dill Yogurt Turkey Quinoa Salad

Total time55 min

Prep time20 min

Cook time25 min

Anti Inflammatory Garlic-Dill Yogurt Turkey Quinoa Salad

This bright, satisfying bowl is exactly the kind of meal that proves eating to reduce inflammation doesn't mean sacrificing flavor or feeling full. Quinoa cooked in low-sodium chicken broth forms a fluffy, protein-rich base, while seared turkey breast adds lean, golden-edged substance that makes this feel genuinely hearty. The real star is the creamy dressing — full-fat Greek yogurt whisked with fresh lemon juice, minced garlic, and a generous handful of chopped dill — which coats every ingredient in cool, tangy flavor. Cherry tomatoes, crisp cucumber half-moons, and sliced green onion tops round out the bowl with color and crunch. Nearly every ingredient here — olive oil, fresh herbs, lean protein, whole-grain quinoa — pulls its weight from an anti-inflammatory standpoint, so nothing feels like a compromise. It comes together in well under an hour and serves four, making it a smart option for meal prep or a weeknight dinner that actually tastes like something you'd order at a restaurant.

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
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2 cups low-sodium chicken broth
¼ tsp salt

For the turkey

1 lb boneless, skinless turkey breast, cut into 1-inch pieces
1 tbsp extra-virgin olive oil
½ tsp salt
¼ tsp black pepper

For the dressing

¾ cup plain full-fat greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, finely minced
3 tbsp fresh dill, chopped
¼ tsp salt
¼ tsp black pepper

For the salad

1 english cucumber, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
3 green onions (green tops only), thinly sliced
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Combine the rinsed quinoa, chicken broth, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool to room temperature.
2
While the quinoa cooks, pat the turkey pieces dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the turkey in a single layer and cook, turning once, until golden on both sides and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C), about 6–8 minutes total. Transfer to a plate and let cool for 5 minutes.

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