Quinoa, Turkey & Cavolo Nero Salad

PREP: 10 Minutes
COOK: 20 Minutes
Skill Level: Easy
Picture of a Kale and Turkey Quinoa Salad

Nutrition Info (Per Serving)

526 kcal Energy
19g Carbohydrate
46g Protein
7.1g (of which Sugar)
17.7g Fat
8g Fibre
3.7g (of which Saturated Fat)
46g Salt


  • 100g quinoa
  • 2 x 200g packs cavolo nero, shredded
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 250g cherry tomatoes, halved
  • 100g walnut pieces
  • 400g leftover cooked turkey, shredded


  1. Cook the quinoa according to pack directions, cool under cold water and drain well.
  2. Meanwhile, cook the cavolo nero in boiling water for 5 minutes, cool under cold water and drain well.
  3. Whisk the lemon juice, oil, mustard and honey together and season well. Toss the quinoa and cavolo nero with the tomatoes, walnuts and turkey and toss in the dressing.
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