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Turn leftover turkey dinner into a satisfying and healthy salad. Turkey dinners in our house always seem to be large with leftovers that fill your refrigerator for days. Trying to find ways to use up all the leftovers can sometimes be challenging especially after all the company has returned home. Cook up a batch of quinoa and let it cool. Toss leftover turkey with a few spices, add in a few leftovers and all of a sudden leftover turkey dinner becomes a delicious salad you can enjoy the day after.

Ingredients 1 cup cooked quinoa ½ cup cooked turkey, chopped 1-2 tsp favourite spices * 2 fresh brussels sprouts, cleaned, halved & sliced thin 1 green onion, sliced thin ⅓ cup dried cranberries 2 tbsp toasted pecans halves, rough chop ¼ cup parsley, chopped ½ cup roasted butternut squash, cubed olive oil

salt & pepper to taste 1 tbsp fresh lemon juice

Instructions Step 1. Pour 1 tsp of olive oil into a saucepan. Over medium heat add in chopped turkey and a sprinkle of your favourite spices (cumin, zaatar, thyme, oregano, marjoram). Sauté until turkey & spices have warmed through (a few minutes). Step 2. Pour quinoa into a bowl. Add brussels sprouts, green onion, dried cranberries, 1 tbsp pecans, parsley, pinch of salt & pepper and about 1 tbsp olive oil. Stir to combine. Add in squash and toss lightly. Taste for seasoning and adjust where necessary. Step 3. To serve sprinkle with remaining toasted pecans, another drizzle of olive oil and fresh squeezed lemon juice.

Wanda Baker is the author of food & life blog bakersbeans.ca, mom to 2 kids, and wife to Rob. Following a career in marketing and events, Wanda started blogging in 2006 as a way to share adventures and recipes. Her love of food started as a young child baking in the kitchen with her mom. From here she progressed to watching Julia Childs on Saturday mornings before eventually graduating high school and moving to Vancouver where she was surrounded by a food culture unlike anything she’d encountered before. When she’s not blogging, Wanda is recipe testing, planning city wide food events, freelancing as a social media manager, sewing monster patches onto ripped jeans, sneaking chocolate, and dreaming up new recipes to make. Sixth Edition -

amber approved magazine | 43

Profile for Amber Approved Magazine

Amber Approved Magazine | Sept/Oct | Sixth Edition  

Hello everyone and happy September to you. The leaves are changing color and fall is in the air. The kids are going back to school and summe...

Amber Approved Magazine | Sept/Oct | Sixth Edition  

Hello everyone and happy September to you. The leaves are changing color and fall is in the air. The kids are going back to school and summe...

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