Eosinophilic Esophagitis Friendly Pomegranate-Mint 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 tbsp extra virgin olive oil
- 1 lb ground turkey
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp honey
- ½ tsp ground cumin
- ¼ tsp salt
For the salad
- 1 cup pomegranate arils (from 1 medium pomegranate or 1 store-bought 4.3 oz container)
- 1 english cucumber, diced
- ½ cup fresh mint leaves, roughly torn
- 3 scallions (green tops only), thinly sliced
- ¼ cup dry-roasted pumpkin seeds
Instructions
- 1
Combine the rinsed quinoa, chicken broth, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. 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 the 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, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 7–9 minutes. Drain any excess liquid from the pan.
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