Smoked Turkey, Baby Arugula and Toasted Quinoa Salad
This salad adds a punch of protein by adding quinoa to its mixture of tomatoes, arugula, turkey, Parmesan cheese and shallots.
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
1⁄4 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
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.)