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Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage
Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage
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Quinoa salad with savory sausage, sweet carrots, and creamy squash - a satisfying meal in one bowl.
Ingredients:
  • 0.75 cup uncooked quinoa
  • 1.25 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
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon freshly ground black pepper
  • 1 medium red bell pepper, diced
  • 0.25 cup fresh flat-leaf parsley, chopped
Instructions:
  • Combine quinoa and chicken broth in a saucepan, bring to a boil, then simmer covered until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork before serving.
  • As the quinoa simmers, warm 1 tablespoon of oil in a spacious skillet over medium-high heat. Sauté the sausage, stirring occasionally, until nicely browned, approximately 5 minutes. Set the sausage aside on a plate.
  • Drizzle an extra tablespoon of oil into the pan, then sauté the onion until softened, approximately 3 minutes. Stir in the squash and carrots, cooking for about 5 minutes until the vegetables reach a tender-firm texture.
  • Combine lemon juice, remaining oil, cumin, salt, and black pepper in a large bowl. Add quinoa, sausage, squash-carrot and onion mixture, mix well, and chill in the refrigerator for at least 30 minutes, or up to two days. Just before serving, stir in the parsley.

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