Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

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.