Salad with Sausage and Quinoa   

Total time: 20 minutes
    Quinoa adds both a delicious nutty flavor and lots of extra nutrition to this salad.  If you prefer, you could use brown rice, small pasta, potatoes (cubed and roasted) or just leave it out.

 Ingredients:

• 1/2 cup (3.5oz, 100gr) quinoa
• 1 cup (8oz, 240ml) chicken stock
• 8oz (240gr) sausages
• 1 small jar artichoke hearts
• 1 carrot
• 8 - 10 cherry tomatoes
• greens: spinach, lettuce, for 2 large salads
• 3 tbs fresh oregano leaves
• 2 tbs snipped fresh garlic or regular chives
• Creamy Herb Dressing

 Instructions:

• Combine quinoa and stock in small saucepan.  Cover and bring to a boil. 
• Reduce heat and simmer until done, about 15 minutes.   When done, uncover and fluff.  
• Cook sausages on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time). 
• When done cut in half. 
• Peel carrot, then, with peeler, continue to thinly slice carrot until you reach your fingers. 
• Cut cherry tomatoes in half. 
• Drain artichokes. 
• Wash and prepare greens as needed, tearing the large leaves. 
• Make Herb Dressing. 
• Put greens in a large salad bowl.  Add 1/3 of the dressing and toss well with tongs to combine. 
• Add remaining ingredients and toss.
• Taste and add more dressing as needed.
• Serve, remaining dressing on the side.

Creamy Herb Dressing

 Ingredients:

• 1/2 cup (4oz, 125ml) Greek or plain yogurt 
• 1 tbs Dijon-style mustard
• 1 tbs white Balsamic vinegar or white whine tarragon vinegar
• 1 tbs fresh snipped chives        Substitute 2 tsp dried
• 1 tbs fresh snipped oregano     Substitute 2 tsp dried
• 3 tbs good olive oil

 Instructions:

• Snip oregano and chives with scissors. 
• In small bowl whisk yogurt, mustard and vinegar. 
• Add oil, a bit at a time and whisk well.  Add herbs.  This will keep a week.