Turkey Quinoa Power Bowl – NEW

Method

1. The day before, thaw the cooked turkey strips under refrigeration at <4°C/40°F.
2. Prepare quinoa according to recipe standards. One cup of dry quinoa, cooked in 2 cups of water will yield 2 cups of prepared quinoa. Once cooked, place in insert pan and cover with plastic/lid. Hold at >140°F/60°C until service if preference for warm or alternatively hold at <40°F/4°C if preference is cold.
3. Wash the fresh produce under cool, running water. Prepare the fresh green onions, shredded carrots, cucumbers, avocado, and place them in separate containers.
4. Place almonds, dried cranberries, and chickpeas, in separate containers, and cover with plastic.
5. At point of service, portion 275 mL/1.5 cups of spring lettuce into a bowl. Add 125 mL/1/2 cup of quinoa, 60 mL/1/4 cup of chickpeas, half avocado, 125 mL/1/2 a cup of cucumbers and 125 mL/1/2 cup of carrots. Sprinkle with 15 mL/1 tablespoon of almonds, 10 mL/2 teaspoons of dried cranberries and 15 mL/1 tablespoon of green onions. Arrange 60 g/2 ounces of turkey strips onto the salad. If preference for warmed turkey strips, heat oil on a grill on high heat and add turkey strips. Heat until 165°F/74°C until warm.
6. Pour dressing over the power bowl and toss well. Alternatively, serve on the side.