After hosting Thanksgiving at my apartment, I have WAY too much turkey in my fridge. Aside from soups and sandwiches, I’ve been looking for creative ways to use the leftovers. Last night I made quinoa with turkey, apples and currants. The light, healthy meal tasted great after days of gorging on cheese, pies and potatoes.
Quinoa with Turkey, Apples and Currants (Based on this recipe from Martha Stuart)
- 1 cup quinoa
- 1 teaspoon honey
- 1 tablespoon finely chopped shallot
- 1 teaspoon curry powder
- 1/4 teaspoon coarse salt
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dried currants
- 1 Granny Smith apples, cut into cubes
- 1/2 cup shredded, leftover turkey
Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer about 15 minutes (until quinoa is tender). Fluff quinoa with a fork; let cool.
Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple and turkey.