Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

  • Total: 20 min
  • Prep: 20 min
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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


al fresco


Sweet Apple Chicken Sausage, fully cooked

2 cups water

1 cup Inca Red Quinoa, dry

1 cup baby beets*, cooked & quartered


  1. Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
  2. 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.
  3. 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.
  4. Slice the browned sweet apple chicken sausage 1/4" on the diagonal, and toss with the quinoa salad. Chill or serve immediately
  5. Arrange with the orange slices and garnish with fresh mint.