Smoked Turkey, Baby Arugula and Toasted Quinoa Salad

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From the Chef

John J. Griffin, CEC, CEPC

“As a healthy lunch or dinner alternative, this is an outstanding salad. As regular old salads go, this is an outstanding salad. Quinoa takes some work to learn how to cook and display, but it is delicious, highly nutritious, and well known. The main problem is the appearance of Quinoa after it has been cooked. It just doesn’t look good. So, you have to work with the appearance. By adding the minced vegetables, the Quinoa will look good, and have a great taste.”


8 oz Grape Tomatoes, cut in half
Salt and pepper
4 oz XVOO
1 oz Fresh parsley, chopped
8 oz Quinoa
4 oz Vegetable base
4 oz Sherry vinegar
2 oz Garlic chopped
1 oz Shallot, minced
2 oz Onions fine dice
2 oz Celery fine dice
2 oz Red Pepper fine dice
2 oz Green Pepper fine dice
2 oz Shredded Parmesan
1 pound Baby Arugula
2 pounds Smoked turkey, 1 inch strips
2 oz Dried Cranberries
4 oz Sunflower seeds, toasted


Season tomatoes with salt, pepper, drizzle of olive oil and half parsley; then roast in 350°F preheated oven until almost caramelized, approximately 10 minutes. Cool.

Toast quinoa in 350°F preheated oven for 7 to 10 minutes; rinse. Make 2 cups of vegetable stock, and bring to a boil. Add in quinoa, cover and simmer until tender, approximately 15 to 20 minutes. Set aside to cool.

Using blender, purée sherry vinegar, garlic, shallot, pinch of salt and pepper, Parmesan cheese and remaining parsley. Slowly pour in remaining olive oil.

Combine half of arugula with quinoa, turkey, dried cranberries and pumpkin seeds. Toss with half sherry vinaigrette and roasted tomatoes. Then top with remaining arugula mixed with remaining vinaigrette. Season to taste.


8 large salads


Poultry, Salad

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Association of Nutrition & Foodservice Professionals