Chili-Lime Turkey Quinoa Salad with Cilantro Vinaigrette

Steps

1. Prep first: chop the romaine, halve the cherry tomatoes, dice the red onion and avocado, crumble the queso fresco, chop the cilantro, and mince the jalapeño and garlic. Thaw the frozen corn kernels in a strainer under cool running water and pat them dry.
2. Bring the quinoa and water to a boil in a small pot with a lid, cover, simmer 15 minutes, then rest off the heat 5 minutes, fluff and spread on a plate to cool.
3. Make the vinaigrette: whisk the lime juice, two-thirds of the olive oil, the honey, half the cilantro, the jalapeño, half the garlic, half the salt and the black pepper in a jar.
4. Heat the remaining one-third of the olive oil in a large skillet over medium-high heat, add the thawed corn kernels and cook without stirring 3 minutes until charred in spots; move the corn to a bowl.
5. Add the ground turkey to the same skillet with the remaining half of the garlic, the chili powder, cumin, oregano and the remaining half of the salt; break it up and cook 7 to 8 minutes until browned and 165°F (74°C).
6. Stir the black beans into the turkey for 1 minute to warm through.
7. Toss the romaine, spinach, cooled quinoa and half the vinaigrette in a large bowl and divide among 4 plates.
8. Top each plate with the turkey and beans, the charred corn, cherry tomatoes, red onion, avocado and queso fresco, drizzle with the remaining half of the vinaigrette and scatter the remaining half of the cilantro.