Warm salad with turkey and quinoa

Ingredients:

• 1.5 cups quinoa, pre-rinsed
• 450 gr. natural turkey cutlets
• 675 g of tomatoes of different varieties, finely chopped
• 1 Cubanelle or other Italian chili pepper, seeded and finely chopped
• 3 tbsp. extra virgin olive oil
• Coarse salt
• 3 tbsp chopped fresh tarragon and/or parsley
• Freshly ground pepper
• 1/2 small red onion, halved and sliced
• 4 finely chopped cucumbers
• 2 tbsp. sherry vinegar

Preparation:

1. In a large skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the quinoa and cook, stirring, for about 4 minutes, until lightly toasted. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat to medium and simmer for 15 minutes, until the water is absorbed and the quinoa is tender.
2. Turkey meat Mix with half of the herbs, 1/4 teaspoon salt and pepper to taste, set aside. Soak the onion in cold water for 10 minutes.
3. In a large bowl, combine the tomatoes, chili pepper, cucumbers, vinegar, 1.5 tablespoons olive oil, remaining herbs, 1/4 teaspoon salt, and pepper to taste. Drain the onion soaking water. Add the onion to the tomato mixture and stir.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sear the turkey for 3 minutes per side until golden brown. Pat dry with paper towels, then cut into 2-inch (5 cm) pieces. Fluff the quinoa with a fork and divide into serving bowls. Top with the tomato mixture and turkey.