Flipping the Bird: Chef Maddy Talks Turkey

Chef Maddy Flips the Bird
Chef Maddy shares her recipe for an easy and delicious Turkey Salad

We hope you all had a wonderful Thanksgiving. But now what to do with all those dang leftovers? Chef Madeline Cabezut shares her recipe for an easy Turkey Salad:

Easy Turkey Salad
Serves two 
1/2 cup uncooked and rinsed red quinoa
1 teaspoon salt
1 cup water
10 oz pulled turkey
1 tablespoon cilantro chopped
1 carrot grated
1 zucchini grated ( if you don’t like zucchini you can use julienned lettuce , shaved Brussel sprouts or whatever veggie you have leftover from Thanksgiving)
1/4 cup dried cranberries
1/4 cup roasted pepitas (pumpkin seeds)
1/4 cup shaved parmesan

1/4 cup lemon juice
1/4 vinegar
1/4 cup olive oil
Salt and freshly ground pepper

In a sauce pan place quinoa, salt and water. Bring to a boil , cover and reduce heat. Let it simmer 15-20 min until most of the water has been absorbed . Set aside and cool. In a small bowl mix vinaigrette ingredients. Set aside.
In a medium size bowl mix quinoa, carrots, cilantro, zucchini , turkey and 1 to 2 tablespoons vinaigrette. Rectify seasoning . Divide into two bowls and top with cranberries, pepitas and shaved parmesan . Enjoy!

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