Corn and Quinoa Salad with Chicken Sausage

By devogirl

Calories 424
protein 20g
carb 51g
fat 18g
fiber 6g

Ingredients

• 3/4 cup uncooked quinoa
• 1 1/4 cups low sodium chicken broth
• 3 tbsp olive oil
• 8 oz spicy chicken sausage, cut into chunks
• 1 medium onion, diced
• 1 large or 2 small zucchini, diced
• 2 1/2 cups corn kernels (about 4 ears)
• 2 Tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 medium red bell pepper, diced
• 1/4 cup fresh flat-leaf parsely, chopped

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. 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, 12-15 minutes. Fluff with a fork.

2. While quinoa cooks, heat 1 Tbsp of the oil in a large skillet over med-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 mins. Transfer sausage to a plate. Add another Tbsp oil to pan, then add the onion and cook until softened, about 3 mins. Add the zucchini and corn and cook about 5 mins, until the vegetables are tender-firm.

3. In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and pepper. Add quinoa, sausage corn-zucchini mix and bell pepper; mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.