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.

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

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