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Mediterranean Quinoa and Turkey Salad



Quantity Ingredient
4 slices Piller’s Oven Roasted Turkey Breast, chopped
500 ml (2 cups) vegetable stock
250 ml (1 cup) uncooked quinoa
125 ml (½ cup) red bell pepper, diced
125 ml (½ cup) greenbell pepper, diced
125 ml (½ cup) English cucumber, skin on, diced
60 ml (¼ cup) black olives, sliced
60 ml (¼ cup) red onion, diced
150 ml (½ cup) light feta cheese, crumbled
2 ml (½ tsp.) grated lemon zest
60 ml (¼ cup) fresh lemon juice
30 ml (2 Tbs.) olive oil
5 ml (1 tsp.) garlic, minced
5 ml (1 tsp.) dried basil
2 ml (½ tsp.) dried oregano
Freshly ground black pepper
75 ml (1/3 cup) fresh basil, chopped



Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium-low, cover and cook for 15 minutes, or until the liquid has been absorbed. Transfer to a large serving bowl and set aside to cool. Add peppers, cucumber, green onion, olives, red onion, feta cheese and turkey to cooled quinoa. In a small bowl, whisk together lemon zest and juice, oil, garlic, dried basil, oregano and pepper. Pour Dressing: over quinoa mixture and toss to coat well. Garnish with fresh basil.

Prep Time: 15 minutes

Cook time: 15 minutes

Make ahead: make early in day