|Diet Nutritional Stats Turkey, Green Bean, Corn and Quinoa|
|Serving Size 184 g|
|Amount Per Serving|
|Calories 220||Calories from Fat 81|
|% Daily Value|
|Total Fat 9.0g||14%|
|Saturated Fat 1.3g||6%|
|Total Carbohydrates 25.8g||9%|
|Dietary Fiber 4.8g||19%|
|Vitamin A 13% Vitamin C 28% Iron 14% Calcium 4%|
Cook quinoa in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle turkey with salt and pepper. Add turkey to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix quinoa, turkey, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper.