Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage

This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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.

NUTRITION FACT

Per Serving: 223 calories; protein 13.4g; carbohydrates 18.5g; fat 11.5g; cholesterol 30.6mg; sodium 547.1mg.

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