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Cooking time: 20 minutes for menu Cooking schedule: see below for instructions
I used red quinoa in this, but black or tan will work equally well. I like the health benefits of quinoa and the texture it adds to salads. We use the rest of the beans from Day 4,
Southwestern Salad with Grilled Sausages Preparation and cooking time: 20 minutes8oz (250gr) sausages, any flavor
1/3 cup quinoa, rinsed if needed
2/3 cup (5oz, 150ml) chicken stock
8oz (240gr) sweet corn
5oz (150gr) white beans
1/2 red pepper
1 avocado
4oz (120gr) feta, crumbled
1/3 cup dry-cured Greek olives
2 tbs fresh oregano, snipped if large leaves
1 tbs fresh, snipped chives
Lettuce - enough for 2 main meal salads
Honey French Vinaigrette:
2 tbs ketchup
1 tbs red wine vinegar
1 tsp Dijon-style mustard
1/4 tsp paprika
1 tsp honey
3 tbs salad olive oil
Put quinoa and chicken stock in a small saucepan. Cover and simmer until done, about 15 minutes.
Make the vinaigrette: Mix ketchup, vinegar, mustard and honey. Slowly add olive oil, whisking constantly.
Open, drain and rinse the sweet corn and white beans. Slice the pepper. Slice the avocado (techniques). Cut the olives in half. Cub or cut the feta. Tear the lettuce and put into a large salad bowl along with the herbs.
Cook the sausages on barbecue grill or sauté in nonstick skillet until done, 8 - 15 minutes, depending on size. Remove and cut into 1 1/2" (4cm) lengths.
To assemble: Add half of the vinaigrette to the lettuce and toss well to coat. Add beans, corn, pepper and the rest of the vinaigrette, toss well. Add sausage, olives and avocado, toss gently. Sprinkle quinoa, feta on top and serve.
Cooking schedule: 20 minutes |
Mind the sausages |
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