I love to use leftovers to create new dishes. With Thanksgiving only a few week away, I'm already thinking about how I can use my leftover turkey. This is a healthy, quick recipe that will be perfect the day after Thanksgiving. Plus it's gluten and dairy free. You have to give it a try!
- 2 Cups Diced Turkey
- 6 Servings Cooked Quinoa (cook according to package)
- 2 Green Onions Thinly Sliced Including Stems
- 2/3 Cup Dried Cranberries
- 1/4 Cup White Wine Vinegar
- 1/4 Cup Olive Oil
- Salt and Pepper to Taste
Cool cooked quinoa. Add remaining ingredients and stir. Refrigerate until ready to serve.