Coconut Free Garlic-Dill Yogurt Turkey Quinoa Salad
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 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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