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


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.


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.


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?

A New Take to Leftovers

Ugh. What a miserably cold, windy and rainy day! I am still not sure why I decided to wear tights and straighten my hair today (really, I had no real reason to do either of these things… except I didn’t wash my hair yesterday since I didn’t work out, so straightening it was the best option I had… shhh it’s not that gross!).  At least I had my cute Sperry Rubber Slip On’s on (does that make sense? I hate when 2 of the same words are next to each other in a sentence):


That’s really all I had going for me this morning, though. The T was delayed and the masses of people ON the T was horrific. I don’t plan on going outside for the rest of the day:)

Anyway, I need to tell you about my dinner last night! Tuesday’s are my “rest” days from the gym, so last night I went home, did 30 minutes of self-practice yoga in my room and then thought about what I could have for dinner.  I wasn’t really in the mood for stuffed peppers or taco salad, but I did want to use some of the leftover pepper stuffing.  Enter: a “Taco” Quesadilla! This week, I ended up buying these wraps. They are the perfect size (most are so big!) and really low in calories so it’s a great way to get a little carb fix in without feeling too guilty about it!

All I did was layer a little shredded cheese on half of it, some of the taco mixture from Sunday and then a little more cheese.


And, voila! A delicious and relatively healthy weeknight meal.  I didn’t even feel like I was eating leftovers- that’s the best part!


Now, if only I had something a little more exciting for lunch… This week I have been getting back to the basics with healthy salads, greek yogurt and fruit. My coworker and I call this “Moe’s Leaning Tower Lunch”.

001It’s quite the struggle carrying all those containers from the kitchen to the lunch room (it’s a much farther walk than you would think!).  Broken down, it’s a salad with veggies, quinoa and goat cheese, dressing, greek yogurt (really liked the Hannaford “Inspirations” brand!) and strawberries. Yum, yum, yum! (and, when I have a salad for lunch, I feel like I don’t have to worry about eating as many vegetables at dinner time… please tell me I am not the only one who uses that type of rationalization…)


I am excited to teach UXF Burn tonight- Hoping I have a huge turnout like last week.  I am feeling MUCH better and I am ready to kick people’s butts tonight:)

Hope you’re all staying warm and try!

Questions for you: Leftovers: love ’em or hate ’em? How is your week going?