Quinoa Salad With Winter Veggies And Buffalo Chicken Sausage

Ingredients

• Servings: 8
• 3/4 cup uncooked quinoa
• 1 1/4 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
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium red bell pepper, diced
• 1/4 cup fresh flat-leaf parsley, chopped

Recipe

• 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.