inca red quinoa salad with sweet apple chicken sausage

Ingredients

• Servings: 8
• 1 (12 ounce) package al fresco® sweet apple chicken sausage
• 2 cups water
• 1 cup red quinoa, dry
• 1 cup baby beets*, cooked and quartered
• 1 teaspoon orange peel, freshly grated
• 1/2 cup red onion, finely chopped
• 1/2 cup red pepper, diced 1/4 inch
• 1 tablespoon fresh mint, chopped (reserve leaves for garnish)
• 2 tablespoons balsamic vinegar
• 1/2 cup pomegranate juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 2 navel oranges, trim peel and membrane and cut into round slices
• cooking spray, extra virgin olive oil

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
• meanwhile, bring a large pot of water to a boil, add red quinoa stir in. reduce to a simmer, cover and cook until quinoa is tender, 10 – 15 minutes. quinoa should be crunchy. 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.
• 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.
• slice the browned sweet apple chicken sausage 1/4 inch on the diagonal, and toss with the quinoa salad. chill or serve immediately
• arrange with the orange slices and garnish with fresh mint.