Lunch recipe · from the recipe book

Herbed Turkey Quinoa Chopped Salad with Pears

Name: Herbed Turkey Quinoa Chopped Salad with Pears
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Turkey breast, boneless skinless, cut into 1/2-inch cubes; 1 cup (150 g) Quinoa, dry, rinsed; 1¼ cups (300 g) Water; 5 cups chopped (240 g) Romaine lettuce, chopped; 3¾ cups chopped (80 g) Kale, stems removed, finely chopped; 1½ cups sliced (220 g) Pears, cored and diced; 2 stalks (80 g) Celery, diced; ½ medium (50 g) Red onion, finely diced; ⅓ cup chopped (40 g) Pecans, chopped; ⅓ cup grated (30 g) Grated Parmesan; ¼ cup (50 g) Olive oil; 3 tbsp (45 g) Balsamic vinegar; 2 tsp (10 g) Yellow mustard; 1⅛ tsp (8 g) Honey; 1¾ tsp (2 g) Dried rosemary, crumbled; 1 tsp (3 g) Garlic powder; ¾ tsp (4 g) Salt; ¾ tsp (2 g) Black pepper

Crisp romaine and kale tossed with fluffy quinoa, rosemary-seared turkey, juicy pear, toasted pecans and a tangy balsamic vinaigrette.

Skillet
45 min · 35 min hands-on
Serves 4
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb560 gTurkey breast, boneless skinlesscut into 1/2-inch cubes
1 cup150 gQuinoa, dryrinsed
1¼ cups300 gWater
5 cups chopped240 gRomaine lettucechopped
3¾ cups chopped80 gKalestems removed, finely chopped
1½ cups sliced220 gPearscored and diced
2 stalks80 gCelerydiced
½ medium50 gRed onionfinely diced
⅓ cup chopped40 gPecanschopped
⅓ cup grated30 gGrated Parmesan
¼ cup50 gOlive oil
3 tbsp45 gBalsamic vinegar
2 tsp10 gYellow mustard
1⅛ tsp8 gHoney
1¾ tsp2 gDried rosemarycrumbled
1 tsp3 gGarlic powder
¾ tsp4 gSalt
¾ tsp2 gBlack pepper

Steps

Bring the water and the quinoa to a boil in a small pot, cover, and simmer on low for 15 minutes. Rest off the heat 5 minutes, fluff, and spread on a plate to cool.
While the quinoa cooks, toast the pecans in a dry large skillet over medium heat for 3 to 4 minutes until fragrant; move them to a bowl.
Toss the turkey breast with the rosemary, the garlic powder, half the salt and half the black pepper.
Heat one third of the olive oil in the same skillet over medium-high heat. Cook the turkey, stirring occasionally, 6 to 8 minutes until browned and it reaches 165°F (74°C). Let cool slightly.
Make the vinaigrette: whisk the balsamic, the mustard, the honey, the remaining salt and the remaining black pepper, then whisk in the remaining two thirds of the olive oil.
Put the kale in a large bowl with 2 tablespoons of the vinaigrette and massage for 1 minute to soften.
Add the romaine, the cooled quinoa, the turkey, the pear, the celery and the red onion to the kale. Pour over the rest of the vinaigrette and toss.
Top with the pecans and the parmesan and serve.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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Herbed Turkey Quinoa Chopped Salad with Pears

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