Inca Red Quinoa Salad with Sweet Apple Chicken Sausage - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by al fresco all natural
Crunchy red quinoa is tossed with baby beets, red bell pepper, orange zest and mint in a honey-mustard pomegranate vinaigrette, and served with sweet apple chicken sausage and orange slices for a delicious lunch or dinner
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
Instructions
- Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
- Meanwhile, bring a large pot of water to a boil, add red quinoa stir in. Reduce to a simmer, cover and cook until quinoa is tender, 10 – 15 minutes. Quinoa should be crunchy. 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 inch on the diagonal, and toss with the quinoa salad. Chill or serve immediately
- Arrange with the orange slices and garnish with fresh mint.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Honey.
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