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.

Serves 7-8

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