Name: Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage
Yield: 8
Ingredients: Uncooked quinoa - ¾ cup; Low-sodium chicken broth - 1 ¼ cups; Olive oil - 3 tablespoons; Dietz & Watson Buffalo Chicken Sausage, cut into chunks - 6 links; Onion, diced - 1 medium; Butternut squash, cut into 1/2-inch cubes - 2 cups; Shredded carrot - 1 cup; Fresh lemon juice - 2 tablespoons; Ground cumin - ½ teaspoon; Salt - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon; Red bell pepper, diced - 1 medium; Fresh flat-leaf parsley, chopped - ¼ cup

Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage

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Ingredients for - Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage

1. Uncooked quinoa - ¾ cup

2. Low-sodium chicken broth - 1 ¼ cups

3. Olive oil - 3 tablespoons

4. Dietz & Watson Buffalo Chicken Sausage, cut into chunks - 6 links

5. Onion, diced - 1 medium

6. Butternut squash, cut into 1/2-inch cubes - 2 cups

7. Shredded carrot - 1 cup

8. Fresh lemon juice - 2 tablespoons

9. Ground cumin - ½ teaspoon

10. Salt - ¼ teaspoon

11. Freshly ground black pepper - ¼ teaspoon

12. Red bell pepper, diced - 1 medium

13. Fresh flat-leaf parsley, chopped - ¼ cup

How to cook deliciously - Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage

1. Stage

Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.

2. Stage

While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.

3. Stage

Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.

4. Stage

In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.