Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

  • Prep Time : 20m
  • Ready In : 20m
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  • 1/2 cup red onion, finely chopped
  • 1/2 cup red pepper, diced 1/4"
  • 1 tbsp fresh mint, chopped (reserve leaves for garnish)
  • 2 tbsp balsamic vinegar
  • 1/2 cup pomegranate juice
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 4 tsp Dijon mustard
  • 1 tsp orange peel, freshly grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper, ground
  • 2 navel oranges, trim peel and membrane and cut into round slices
  • Cooking spray, extra virgin olive oil
  • 12 oz
  • em
  • al fresco
  • /em
  • Sweet Apple Chicken Sausage, fully cooked
  • 2 cups water
  • 1 cup Inca Red Quinoa, dry
  • 1 cup baby beets*, cooked & quartered


Step 1

Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.

Step 2

Meanwhile, bring the water to a boil in a medium sauce pan, add the Inca Red Quinoa and cook slightly according to package instructions. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.

Step 3

In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well.

Step 4

Slice the browned sweet apple chicken sausage 1/4" on the diagonal, and toss with the quinoa salad. Chill or serve immediately

Step 5

Arrange with the orange slices and garnish with fresh mint.

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