Turkey, Green Bean, Corn, and Quinoa Salad

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%
Cholesterol 16mg	5%
Sodium 601mg	25%
Total Carbohydrates 25.8g	9%
Dietary Fiber 4.8g	19%
Sugars 4.0g
Protein 11.4g
Vitamin A 13% Vitamin C 28% Iron 14% Calcium 4%

1. 1/2 cup Quinoa
2. 3 tablespoons extra-virgin olive oil, divided
3. 8 ounces Turkey Breast Meat
4. 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
5. 2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
6. 3 green onions, thinly sliced (about 3/4 cup)
7. 1 tablespoon minced fresh marjoram
8. 1/2 teaspoon coarse kosher salt
9. 2 tablespoons white wine vinegar
10. 2 tablespoons minced shallot
11. 1 teaspoon Dijon mustard

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.

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