Menu Plan for the week of June 21, 2013: Wednesday's Recipes
Southwestern Salad with Grilled Sausages
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 Monday,
Southwestern Salad with Grilled Sausages
Total time: 20 minutes
The quinoa, corn, beans and peppers give this salad a 'southwestern' flavor. The oregano, Greek olives and feta a Mediterranean flavor. An eclectic Salad! It's equally good with turkey, chicken or sausages!
Ingredients:
- 8oz (240gr) sausages, any flavor
- 1/3 cup (2.3oz, 65gr) quinoa
- 2/3 cup (5oz, 150ml) chicken stock
- 8oz (240gr) sweet corn
- 8oz (240gr) 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
Instructions:
- Put the quinoa and chicken stock in a small saucepan. Cover and simmer until done, about 15 minutes.
- Honey French Vinaigrette:
- Mix ketchup, vinegar, mustard and honey.
- Slowly add olive oil, whisking constantly. Set aside.
- Open, drain and rinse the sweet corn and white beans.
- Slice the pepper.
- Slice the avocado (see techniques).
- Cut the olives in half.
- Cube 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, olive and avocado, toss gently.
- Sprinkle quinoa, feta on top and serve.
Note: This could also be made with 10oz (300gr) turkey cutlets or chicken breasts. Marinate for 10 - 15 minutes before cooking on the barbecue grill.
Ingredients:
- Marinade for Turkey or Chicken
- 1 tbs Worcestershire sauce
- 1 tbs ketchup
- 1 tbs red wine vinegar
- 2 tbs olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
Instructions:
- Mix all ingredients well and spoon over meat. Let marinate for 10 - 15 minutes.
- Cook on barbecue grill, 2 - 3 minutes per side for turkey cutlets, 7 - 10 minutes per side for chicken.
Cooking schedule: 20 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl, small saucepan with lid, salad
spinner, barbecue grill or skillet
Light/turn on barbecue grill if using
Start to cook quinoa
Make vinaigrette
Prepare lettuce, spin dry
Start to cook sausages
Open corn, drain
Get beans from fridge
Snip herbs |
Mind the sausages
Slice pepper
Mind the quinoa
Cut avocado
Cut olives
Cut/ crumble feta
Mind the sausages
Toss lettuce with half of vinaigrette
Remove sausages, slice
Add vegetables, remaining vinaigrette to lettuce, toss
Add
avocado, olives, sausages, toss
Sprinkle with quinoa, feta
Serve
|