Chicken Sausage & Veggie Quinoa Salad w/Lemon-Basil Dressing

Hey there! After I made that delicious Caprese Orzo Salad, I knew that more summer salads were in my future, and boy was I right! This past weekend was another hot and humid one, so the last thing I wanted to do was turn on the oven and make a big, hot meal. Not only did I not want to cook that, I didn’t want to eat that; no need in raising the body temperature any more than it already was! I got another craving for chicken sausages, so I picked up a package at Market Basket along with some veggies and quinoa. I wasn’t sure if I wanted to do a pasta dish or quinoa dish, but the sale on quinoa made that decision very easy!

I went into the meal with really no recipe but did consult a blog for the “dressing”. Originally, I wanted to use marinara sauce and bake the dish, but once I decided that I would rather have a cold salad, those ideas/plans went out the window. Luckily, I was able to find an easy recipe for the dressing (found it here– I only used the dressing recipe, although the rest of the recipe looks delish!) and the rest I just threw together.

Chicken & Veggie Quinoa Salad with a Lemon-Basil Dressing

  • 3 Chicken sausage links
  • 3/4 cup dried quinoa
  • 1 1/4 cup chicken broth (reduced sodium)
  • 1 cup chopped onions
  • 3/4 cup chopped green peppers
  • 1 cup chopped broccoli
  • Corn from 1 ear of corn
  • 4 tbsp. lemon juice
  • 3 tbsp. olive oil
  • 1 garlic clove, minced
  • 1 tsp honey or agave
  • 1 tbsp. finely chopped basil

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1. Bring chicken broth and quinoa to a boil. Reduce heat and let simmer for about 15 minutes. While the quinoa is cooking, chop your veggies. Let the onions cook first (about 3 minutes) and then add the green peppers, broccoli and corn. I poured a little of the leftover chicken broth into the veggie pan to help steam the veggies a little.

2. Cut up the chicken sausage and add to the veggies.

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3. Prepare the dressing: combine the lemon juice through chopped basil. Once the quinoa and veggies and sausage are done, combine and pour the dressing onto the mixture. Mix well.

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I put mine in the fridge to cool before eating, but my sister thought eating cold meat was weird, so she heated hers up. I don’t mind eating cold meat, especially on a hot day, so I served mine cool and loved it! Although it seems like you might need something extra on the side to make this a full “meal,” I was fully satisfied with this “as is”. Ok, that’s a lie, Danielle did make garlic bread that was really tasty to eat along side this salad. Everything in moderation, right?!

Questions for you: Do you like chicken sausage? Do you mind eating cold meat or would you rather it hot?

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