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Le Chaudron recipe
Salade dinde quinoa cranberries
Turkey, quinoa and cranberry salad
⏱ 30 minServes 2Easy370 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)quinoa
200 g (7 oz)turkey cutlets
30 g (1 oz)dried cranberries
60 g (2 oz)fresh spinach
20 gpecans
1 tbspolive oil
1 tbspcider vinegar
1 tsphoney
- 150 g (5 oz) quinoa
- 200 g (7 oz) turkey cutlets
- 30 g (1 oz) dried cranberries
- 60 g (2 oz) fresh spinach
- 20 g pecans
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa well to remove its bitter coating, then simmer in 300 ml (1¼ cups) salted water for 15 minutes.
- Cover and let it absorb the water, then fluff with a fork and cool for 10 minutes.
- Meanwhile, heat a griddle over high heat and season the turkey cutlets on both sides.
- Cook for 5 minutes per side until firm and no longer pink. Rest for 5 minutes before slicing.
- Slice the turkey thinly against the grain.
- In a bowl, mix the warm quinoa with the turkey, cranberries and baby spinach.
- Make the dressing: whisk the vinegar, honey, salt and pepper, then whisk in the olive oil.
- Toss with the dressing. Roughly chop the pecans and scatter them over just before serving.
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