Turn Your Thanksgiving Leftovers Into a Protein Packed Salad

By: Davinia Perrin

After the Thanksgiving feast (and some major splurging), are you looking for a healthy creative way to use that leftover turkey? Well look no further. Once you’ve fought the craziness of Black Friday shopping, throw together this Quinoa Turkey Salad, tossed in a refreshing Lemon Vinaigrette.

Quinoa is packed with protein, fiber, essential amino acids, and anti-inflammatory phytonutrients. Not to mention, it is also low-calorie and gluten-free. I’m slightly fascinated with quinoa, therefore, always looking for opportunities to incorporate this lovely little seed into my meals. So there you have it, an ingenious match for leftover turkey. This delicious salad is filled with healthy nutrients, a perfect addition to your Black Friday affair. Enjoy!

Quinoa Turkey Salad with Lemon Vinaigrette
 (printable recipe)
1/2 cup quinoa (pre-washed)
1 cup water or broth
1 cup shredded turkey
¾ cup micro greens—rinse well and pat dry
1 medium diced avocado
¼ cup sliced green onion
½ cup Lemon vinaigrette (recipe below)

Combine 1/2 cup quinoa with 1 cup water or broth in a pot. Bring to boil. Turn heat on low, cover, and cook for 15 minutes. Cool quinoa to room temperature. Place quinoa and all salad ingredients in bowl and toss with ½ cup salad dressing. Season as desired with sea salt and fresh ground black pepper.

Lemon Vinaigrette
2 tablespoons raw honey or agave
2 teaspoons fresh peeled ginger—grated
1 lemon—peel, use flesh and juice from lemon
1 tablespoon white wine vinegar
½ cup extra virgin olive oil
1 teaspoon filtered water

In blender, blend all ingredients until smooth and creamy.