Friday, July 15, 2011

Corn and Quinoa Salad with Chicken Sausage

A tasty, healthy summer meal
serves 4
(recipe found in Fitness Magazine, July/August 2011)
Corn and Quinoa Salad with Chicken Sausage

3/4 cup uncooked quinoa
1 1/4 cups low-sodium chicken broth
3 tablespoons olive oil
8 ounces spicy chicken sausage, cut into chunks (I used Jennie-O turkey sausage)
1 medium onion, diced
1 large or 2 small zucchini, diced
2 1/2 cups corn kernels (about 4 ears)
2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, diced
1/4 cup fresh flat-leaf parsley, chopped

1. Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.

2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate. Add another tablespoon of oil to pan, then add the onion and cook until softened, about 3 minutes. Add the zucchini and corn and cook about 5 minutes, until the vegetables are tender-firm.

3. In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini mixture and bell pepper mix. Chill in the refrigerator at last 30 minutes or up to two days. When ready to serve, stir in parsley.

Note: We ate immediately (hot) and it was still delicious!

Karl's reaction: "Ohhhh, this is refreshing. Slightly sweet. I'm just going to help myself to some seconds."

My take: I will so be making this again. Yum!


oh this looks like it would hit the spot for me. Yum. Thanks for sharing this I've been looking for some tasty recipes to try out while my mom is visiting next week! :)

You'll have to let me know if you tried it and what you thought! I have lots more healthy recipes on here!!!

Yum, yum!

Post a Comment