You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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.

Continue reading below

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

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

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of