Total:
20 min
Active:
20 min
Level:
None

Ingredients

Directions

Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.

Meanwhile, bring the water to a boil in a medium sauce pan, add the Inca Red Quinoa and cook slightly according to package instructions. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.

In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well.

Slice the browned sweet apple chicken sausage 1/4" on the diagonal, and toss with the quinoa salad. Chill or serve immediately

Arrange with the orange slices and garnish with fresh mint.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Food Network Kitchen

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Quinoa Tabbouleh with Feta

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Billie's Houdini Chicken Salad

Recipe courtesy of Trisha Yearwood

Killer Kale Salad

Recipe courtesy of Ree Drummond

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Wedge Salad with Parmesan-Peppercorn Ranch

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking