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
2 tbs snipped fresh basil
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
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.
Cooking for Two? Or more?
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