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Thyme for Cooking, the Blog

Sausage, White Bean and Quinoa Salad Cucumber Salad ?

Cooking time:   25 minutes for menu Cooking schedule: see below for "menu"  instructions

Sausage, White Bean and Quinoa Salad                     Time: 25 minutes.

1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
4 - 6 sausages, 10 oz total weight,  (300gr) I have 5 fat bratwurst type
2 - 3 oz mushrooms (75gr) whatever is left in the package
1 carrot
1 shallot
1 15 oz can (450gr jar) white kidney beans
2 tbs snipped fresh chives   substitute 1 tsp dried
2 tbs snipped fresh basil      substitute 1 tsp dried
2 garden ripened tomatoes, thickly sliced

Vinaigrette

2 tbs olive oil - the good stuff
2 tbs balsamic vinegar
1 1/2 tbs Dijon mustard
1 tsp Worcestershire sauce
1 tbs snipped fresh oregano   substitute 1 tsp dried

Finely chop shallot.  Combine shallot, quinoa and stock in small saucepan.  Cover and bring to a boil.  Reduce heat and simmer until done, about 15 minutes  (or whatever your package says). When done, remove from heat, fluff with fork and add to vegetables.  Clean and thinly slice mushrooms.  Slice the carrot into paper thin strips using the vegetable peeler.  Snip chives and basil.  Open beans, drain, rinse (don't need the extra salt).   Put vegetables and herbs into a large serving bowl.  Put vinegar, mustard, Worcestershire and oregano in small bowl and whisk to combine.  Slowly drizzle in oil, whisking constantly.  Pour vinaigrette over quinoa salad and toss lightly to combine.   Cook sausages on barbecue grill for 10 - 15 minutes or until done or in nonstick skillet for same amount of time (until done).  Slice sausages in half and arrange on top of salad.  Serve, with sliced tomatoes on the side - with a bit of salt and pepper.

Cucumber Salad                                                             Time: 5 minutes

If there's any left, finish it... otherwise just enjoy the Quinoa!

Note:  To make tomorrow's dinner super-quick you can cook the pasta while making tonight's dinner.  Just toss with 1 tbs olive oil and refrigerate until tomorrow.
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Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Turn on/light barbecue if using Chop shallot Combine shallot, stock, quinoa, start to cook Thinly slice mushrooms Peel carrot, peel into strips Open, drain and rinse beans Place vegetables in large bowl Snip all herbs Add basil and chives to vegetables

Start to cook sausages Make vinaigrette Toss some vinaigrette with vegetables Mind the sausages Quinoa done? Fluff to cool a bit Remove sausages Add quinoa to vegetables Add remaining vinaigrette, toss to combine Slice and arrange sausages Serve all and enjoy

 

 

 

 

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