Brazil Nut Free Pesto-Walnut 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
- ¼ tsp black pepper
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 2 cloves garlic
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
For the salad
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ¼ cup raw walnuts, roughly chopped
For serving
- 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 for 10 minutes.
- 2
While the quinoa cooks, make the pesto: combine the basil, 1/2 cup raw walnuts, garlic, lemon juice, and 1/4 tsp salt in a food processor and pulse until coarsely chopped, about 8 pulses. With the machine running, drizzle in the 1/3 cup olive oil in a steady stream and process until the pesto is smooth but still has some texture, about 20 seconds. Taste and adjust salt if needed.
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