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Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage

Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage

Dietz & Watson

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  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.
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Reviews

JFoodChef
4
1/7/2014

This recipe was really good. My wife doesn't like buffalo chicken so I used garlic chicken sausage instead and it was great. I will definitely make this dish again.

anell213
2
1/5/2014

This recipe was really good. A couple of things, 1) Use whatever sausage you like. It doesn't have to be buffalo chicken sausage as the rest of the seasonings in the dish wouldn't ruin any type of sausage. 2) I'm guessing you could add any type of fresh herb at the end as well. We didn't use parsley, but instead used cilantro and it was great.

MEASTER
1
1/22/2014

This is delicious! I made it with shrimp instead of sausage, and used regular parsley.