Description
This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
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
Instructions
- 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.
Servings: 8