Thanksgiving Leftovers Fall Quinoa Salad

Don’t waste those Thanksgiving leftovers – make this easy quinoa salad to use up your extra ingredients! To make it vegan, skip the turkey.

(Serves about 6)


  • 2 cups cooked quinoa
  • 1 cup cooked turkey, chopped (optional)
  • 4 fresh brussels sprouts cleaned, halved & sliced thin (raw)
  • 1 sweet potato, cubed and roasted
  • 1 green onion sliced
  • 1/3 cup dried cranberries
  • 1/4 cup parsley chopped
  • 2-3 tbsp toasted pecans, rough chop (or walnuts)
  • Extra virgin olive oil
  • Salt & pepper to taste
  • 1 tbsp fresh lemon juice


  1. Put your quinoa and in a large bowl.
  2. Add turkey, brussels sprouts, sweet potato, green onion, dried cranberries, parsley, salt & pepper, a drizzle of olive oil. Gently stir to combine. Taste for seasoning and if required add another pinch salt & pepper.
  3. To serve sprinkle with toasted pecans, another drizzle of olive oil and fresh squeezed lemon juice.

Other optional ingredients: spinach, walnuts, apples, butternut squash, feta