Inca Red Quinoa Salad with Sweet Apple Chicken Saus

Name: Inca Red Quinoa Salad with Sweet Apple Chicken Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package al fresco Sweet Apple Chicken Sausage; 2 cups water; 1 cup red quinoa, dry; 1 cup baby beets*, cooked and quartered; 1 teaspoon orange peel, freshly grated; 1/2 cup red onion, finely chopped; 1/2 cup red pepper, diced 1/4 inch; 1 tablespoon fresh mint, chopped (reserve leaves for garnish); 2 tablespoons balsamic vinegar; 1/2 cup pomegranate juice; 3 tablespoons extra virgin olive oil; 2 tablespoons honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper, ground; 2 navel oranges, trim peel and membrane and cut into round slices; Cooking spray, extra virgin olive oil

Servings: persons

1 (12 ounce) package al fresco Sweet Apple Chicken Sausage
2 cups water
1 cup red quinoa, dry
1 cup baby beets*, cooked and quartered
1 teaspoon orange peel, freshly grated
1/2 cup red onion, finely chopped
1/2 cup red pepper, diced 1/4 inch
1 tablespoon fresh mint, chopped (reserve leaves for garnish)
2 tablespoons balsamic vinegar
1/2 cup pomegranate juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
2 navel oranges, trim peel and membrane and cut into round slices
Cooking spray, extra virgin olive oil

1
Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
2
Meanwhile, bring a large pot of water to a boil, add red quinoa stir in.
3
Reduce to a simmer, cover and cook until quinoa is tender, 10 15 minutes.
4
Quinoa should be crunchy.
5
Strain and chill with cold water, drain well.
6
Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.
7
In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper.
8
Pour over the salad mixture and mix well.
9
Slice the browned sweet apple chicken sausage 1/4 inch on the diagonal, and toss with the quinoa salad.
10
Chill or serve immediately
11
Arrange with the orange slices and garnish with fresh mint.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (12 ounce) package al fresco Sweet Apple Chicken Sausage, 2 cups water, 1 cup red quinoa, dry, 1 cup baby beets*, cooked and quartered, and more.

Yes, Inca Red Quinoa Salad with Sweet Apple Chicken Sausage falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions