Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

Name: Inca Red Quinoa Salad with Sweet Apple Chicken Sausage
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters baby beets*, cooked and quartered; 2 Tbsps balsamic vinegar; 0 teaspoons black pepper, ground; 340 grams package al fresco® Sweet Apple Chicken Sausage; 3 Tbsps extra virgin olive oil; 1 Tbsp fresh mint, chopped (reserve leaves for garnish); 2 Tbsps honey; 2 navel oranges, trim peel and membrane and cut into round slices; 1 teaspoon orange peel, freshly grated; 118 milliliters pomegranate juice; 237 milliliters red quinoa, dry; 118 milliliters red onion, finely chopped; 118 milliliters red pepper, diced 1/4 inch; 0 teaspoons salt; 473 milliliters water

Need a gluten free and dairy free side dish? Inca Red Quinoa Salad with Sweet Apple Chicken Sausage could be an amazing recipe to try. This recipe serves 8. One serving contains 261 calories, 10g of protein, and 13g of fat. A mixture of quinoa, pepper, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

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

Ingredients you will need

Chicken Sausage

Apple

Equipment you will use

Frying Pan

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.

Ingredients you will need

Quinoa