Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage recipe
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Ingredients
- ¾ cup uncooked quinoa 1 ¼ cups low-sodium chicken broth 3 tablespoons olive oil 6 links Dietz & Watson Buffalo Chicken Sausage, cut into chunks 1 medium onion, diced 2 cups butternut squash, cut into 1/2-inch cubes 1 cup shredded carrot 2 tablespoons fresh lemon juice ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 medium red bell pepper, diced ¼ cup fresh flat-leaf parsley, chopped
Nutrition Info
- 222.8 caloriescarbohydrate: 18.5 gcholesterol: 30.6 mgfat: 11.5 gfiber: 2.8 gprotein: 13.4 gsaturatedFat: 3.2 gservingSize: -sodium: 547.1 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage
Directions
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Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.