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

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Broccoli Salad

Recipe courtesy of Ree Drummond

Chickpea Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking