Cajun Turkey and Quinoa Salad

Ingredients

• 2 cups Cooked quinoa
• 1 lb Cooked turkey breast
• 1/4 medium Red onion
• 2 stalks Celery
• 1/2 medium Red bell pepper
• 1/2 medium Green bell pepper
• 1/4 cup Olive oil
• 2 tbsp Red wine vinegar
• 1 tbsp Cajun seasoning
• 1 tsp Dijon mustard
• Salt and pepper

Instructions

1. 1First, prepare the solid ingredients. Dice the 1 lb of cooked turkey breast into 1/2-inch cubes. Finely dice the 1/4 medium red onion, the 2 stalks of celery, the 1/2 medium red bell pepper, and the 1/2 medium green bell pepper.
2. 2In a large bowl, combine the 2 cups of cooked quinoa, the diced 1 lb of cooked turkey breast, the finely diced 1/4 medium red onion, the finely diced 2 stalks of celery, the finely diced 1/2 medium red bell pepper, and the finely diced 1/2 medium green bell pepper.
3. 3Next, prepare the vinaigrette. In a small bowl, whisk together the 1/4 cup of olive oil, the 2 tablespoons of red wine vinegar, the 1 tablespoon of Cajun seasoning, and the 1 teaspoon of Dijon mustard until they are well combined.
4. 4Add a pinch of salt and a pinch of pepper to the vinaigrette mixture in the small bowl, then whisk again to incorporate the seasonings.
5. 5Pour the prepared vinaigrette evenly over all the ingredients in the large bowl.
6. 6Gently toss all the ingredients in the large bowl together until everything is evenly coated with the vinaigrette.
7. 7Cover the large bowl and place it in the refrigerator to chill for at least 15 minutes before serving; this allows the flavors to meld and ensures a refreshing temperature.

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