Food & dining

sunday supper

Recipe for quinoa and turkey salad

Karoline Boehm Goodnick for The Boston Globe

Serves 4

½cup pecans, chopped
3cups cooked quinoa
2turkey thighs, bones and skin discarded and meat shredded (about 2 cups meat)
2cups cooked butternut squash
½cup dried cranberries
3scallions, sliced
1tablespoon chopped fresh thyme
3tablespoons red wine vinegar
Salt and pepper, to taste
2teaspoons maple syrup
¼cup olive oil

1. In a skillet over medium heat, brown the pecans, tossing constantly, for 8 minutes or until toasted.

2. In a bowl, combine the quinoa, turkey, squash, cranberries, scallions, thyme, and pecans.

3. In another bowl, whisk together red wine vinegar, salt, pepper, and maple syrup. Gradually whisk in the olive oil.

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4. Add the vinaigrette to the quinoa salad and toss well. Taste for seasoning, and add more salt and pepper, if you like.

Karoline Boehm Goodnick