Ingredients
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
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.