Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

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1/2 cup red onion, finely chopped

1/2 cup red pepper, diced 1/4"

1 tbsp fresh mint, chopped (reserve leaves for garnish)

2 tbsp balsamic vinegar

1/2 cup pomegranate juice

3 tbsp extra virgin olive oil

2 tbsp honey

4 tsp Dijon mustard

1 tsp orange peel, freshly grated

1/4 tsp salt

1/4 tsp black pepper, ground

2 navel oranges, trim peel and membrane and cut into round slices

Cooking spray, extra virgin olive oil

12 oz

em

al fresco

/em

Sweet Apple Chicken Sausage, fully cooked

2 cups water

1 cup Inca Red Quinoa, dry

1 cup baby beets*, cooked & quartered