In saucepan, combine quinoa, broth, garlic and thyme; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Uncover and stir in cranberries; remove from heat. Cover and let stand for 5 minutes.
Meanwhile, in large nonstick skillet, heat oil over medium high heat and cook turkey and green onions for about 10 minutes or until browned and no longer pink inside. Remove from heat and stir in vinegar, mustard and pepper.
Using fork, fluff quinoa into large bowl and stir in turkey mixture. Add arugula and stir to combine.
Makes 8 - 1 cup (250 mL) servings.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
Share This Recipe with a Friend
Sign-up for our Canadian Turkey E-Newsletter
Get the latest tips and recipes delivered to your inbox