Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups butternut squash cut into 1/2-inch cubes
• 1 cup carrots shredded
• 6 links dietz & watson buffalo chicken sausage cut into chunks
• 0.3 cup flat-leaf parsley fresh chopped
• 0.5 teaspoon ground cumin 
• 2 tablespoons juice of lemon fresh
• 1.3 cups chicken broth low-sodium
• 3 tablespoons olive oil 
• 1 medium onion diced
• 0.8 cup quinoa uncooked
• 1 medium bell pepper diced red
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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 to 15 minutes. Fluff with a fork.
2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
3. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes.
4. Transfer sausage to a plate.
5. Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes.
6. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
7. In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper.
8. 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.