Best Quinoa Winter Salad Recipes

QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE

Steps:

• 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.
• 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.
• 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.
• 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.

QUINOA WINTER SALAD

Steps:

• Rinse the quinoa in a strainer under running water.
• Toss quinoa into a small saucepan and lightly toast.
• Add 2 cups of water and bring to boil.
• Reduce to a low simmer and cover.
• Cook 15-20 minutes until the liquid is absorbed.
• In a separate pan, heat oil under a medium flame.
• Add sage and onions.
• Saute 5-7 minutes until the onions are soft.
• Add the chopped apple and cubed squash to the onions.
• Cook 5 minutes more.
• Add in pumpkin pie spice.
• At this point, the quinoa should be done.
• Stir quinoa into the pan with the onions, apples and squash.
• Top with dried cranberries.