Chopped Turkey and Quinoa Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chopped Turkey and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chopped Turkey and Quinoa Salad with Lemon Vinaigrette

A vibrant, refreshing chopped salad featuring tender turkey, fluffy quinoa, and crisp garden vegetables tossed in a zesty lemon vinaigrette. This light yet satisfying dish balances bright citrus with savory notes, perfect for a midday pick-me-up.

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NUTRITION

285kcal
Protein
15.9g
Fat
10.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

28g Turkey Breast

1/4 cup Dry Quinoa (43g)

1 cup Mixed Greens

1/4 cup Halved Cherry Tomatoes

1/4 cup Diced Cucumber

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the dry quinoa under cool water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio of quinoa to water), bring it to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.

  • 2

    Thinly chop the turkey breast into bite-sized pieces.

  • 3

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber.

  • 4

    Add the chopped turkey and cooled quinoa to the bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all the ingredients well.

  • 7

    Serve immediately or chill for a refreshing, cold salad.

Chopped Turkey and Quinoa Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chopped Turkey and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chopped Turkey and Quinoa Salad with Lemon Vinaigrette

A vibrant, refreshing chopped salad featuring tender turkey, fluffy quinoa, and crisp garden vegetables tossed in a zesty lemon vinaigrette. This light yet satisfying dish balances bright citrus with savory notes, perfect for a midday pick-me-up.

NUTRITION

285kcal
Protein
15.9g
Fat
10.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

28g Turkey Breast

1/4 cup Dry Quinoa (43g)

1 cup Mixed Greens

1/4 cup Halved Cherry Tomatoes

1/4 cup Diced Cucumber

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the dry quinoa under cool water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio of quinoa to water), bring it to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.

  • 2

    Thinly chop the turkey breast into bite-sized pieces.

  • 3

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber.

  • 4

    Add the chopped turkey and cooled quinoa to the bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all the ingredients well.

  • 7

    Serve immediately or chill for a refreshing, cold salad.