Mesquite Smoked Turkey and Red Quinoa Sedona Salad

Mesquite Smoked Turkey and Red Quinoa Sedona Salad

1 plate

Serving Size

20 mins.

Prep Time

25 mins.

Total Time

This eye-catching offering will be an on-trend, protein-packed addition to your lunch or dinner menu. With distinctive ingredients, like pomegranate vinaigrette and mesquite turkey, it’s not your average salad.


Mesquite Smoked Turkey And Red Quinoa Sedona Salad

1 cup(s)

Red or pink quinoa, cooked

⅓ cup(s)

White grapes

1 tbsp.

Jalapeños, julienned

⅓ cup(s)

Fresh orange segments

⅓ cup(s)

Cilantro leaves, packed

¼ cup(s)

Spicy lime and pomegranate vinaigrette

1 oz.

Roasted poblano dressing

4 oz.

Salad – 2 parts romaine, 1 part spring mix

5 slice(s)


1 tbsp.

Pomegranate seeds

1 ea.

Baguette, seasoned, warm


  1. 1. Combine the pomegranate dressing with the previously listed ingredients, and fluff with a fork to blend.
  2. 2. Toss together the roasted poblano dressing and mixed greens.
  3. 3. Place the greens in a salad bowl and top with the quinoa mixture. Garnish the top with the avocado and sprinkle with the pomegranate seeds.
  4. 4. Serve with the warm seasoned baguette.
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