Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

Ingredients

• 1 cup baby beets cooked quartered
• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 12 ounce al fresco® apple chicken sausage sweet
• 3 tablespoons olive oil extra virgin 
• 1 tablespoon mint leaves fresh chopped for garnish (reserve leaves )
• 2 tablespoons honey 
• 2  navel oranges cut into round slices
• 1 teaspoon orange peel freshly grated
• 0.5 cup pomegranate juice 
• 1 cup quinoa red dry
• 0.5 cup onion red finely chopped
• 0.5 cup bell pepper diced red
• 0.3 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• frying pan
• whisk
• mixing bowl
• pot

Directions

1. Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
2. Meanwhile, bring a large pot of water to a boil, add red quinoa stir in. Reduce to a simmer, cover and cook until quinoa is tender, 10 – 15 minutes. Quinoa should be crunchy. Strain and chill with cold water, drain well.
3. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.
4. In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper.
5. Pour over the salad mixture and mix well.
6. Slice the browned sweet apple chicken sausage 1/4 inch on the diagonal, and toss with the quinoa salad. Chill or serve immediately
7. Arrange with the orange slices and garnish with fresh mint.