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% |
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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