Turkey, Quinoa and Kale Salad

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By David Gillick

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RECIPE OVERVIEW

Preparation time: 5 minutes

•

Cooking time: 20 minutes

Ingredients

1 tbsp Dried Apricots
chopped
1 tbsp Dried Cranberries
0.5 - Lemon
juice only
1 tsp Olive Oil
60 g Quinoa
0.5 - Red Onion
chopped
0.5 - Red Pepper
chopped
1 tsp SuperValu Extra Virgin Olive Oil
3 - SuperValu Fresh Mint
leaves
15 g SuperValu Goodness Cashew Nuts
chopped
1 handfull SuperValu Kale
torn
1 handfull SuperValu Mixed Baby Salad Leaves
1 - Turkey Breast
cut into bite-sized chunks

Method

1. Cook the quinoa as per the packet instructions and drain well.

2. Heat the olive oil in a frying pan set over a medium heat. Add the turkey and cook for 10 minutes, stirring occasionally, until it’s cooked through.

3. Combine the cooked quinoa, red pepper, red onion, salad and kale leaves and fresh mint in a bowl, then drizzle over the lemon juice and extra virgin olive oil and toss again to combine. Mix in the turkey and dried fruit and sprinkle with the chopped cashew nuts.

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