Quinoa Turkey Salad with Avocado, Pea Greens and Tangelos

P1200069
Ingredients
  • 1 1/4 cups quinoa
  • 2 (6-ounce) skinless, boneless turkey breast halves
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh cracked pepper
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 3 large tangelos, peeled and chopped in large chunks
  • 1 cup pea greens (or pea shoots)
  • 2 ripe Avocados from Mexico, peeled and cubed
Instructions
  1. Cook quinoa according to package directions. Transfer to a large bowl and let cool.
  2. Prepare grill to medium-high heat. Sprinkle turkey evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place turkey on grill rack coated with cooking spray, and grill for 6 minutes on each side or until turkey is done. Let cool and shred with hands (or 2 forks).
  3. In a large bowl, whisk together white vinegar, salt and pepper (to taste). Slowly add the oil, whisking well. Add quinoa and toss to combine. Add turkey, tangelos and pea greens and toss again. Top with avocado cubes. Serve at room temperature.