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