Smoked Turkey, Baby Arugula and Toasted Quinoa Salad

Serves: 
8 servings

This salad adds a punch of protein by adding quinoa to its mixture of tomatoes, arugula, turkey, Parmesan cheese and shallots.

Ingredients

11⁄2 cups grape tomatoes, cut in half
Salt and pepper
3⁄4 cup extra virgin olive oil, plus extra for drizzle
1⁄4 cup fresh parsley, chopped, divided
1 cup quinoa
2 cups vegetable stock or chicken
1⁄2 cup sherry vinegar
4 to 5 cloves garlic
1⁄2 shallot
1⁄4 cup Parmesan cheese, shredded
11⁄4 lb. baby arugula
21⁄2 cups smoked turkey, cut in 1-in. strips
1⁄4 cup dried cranberries
1⁄4 cup unsalted pumpkin seeds, toasted  

Steps

1. Season tomatoes with salt, pepper, drizzle of olive oil and half parsley; then roast in 350°F preheated oven until almost caramelized, approximately 15 minutes. Cool.

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

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

4. 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. 

Recipe by Cisco, San Jose, Calif. (Bon Appétit Management Co.)
 

More From FoodService Director

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources