Posted by Olivia on Friday, August 9th, 2013
As school starts up again, the best gift we can give ourselves is a list of easy and complete recipes that make dinner and lunch prep a no brainer. Two words: quinoa salad. If you do it right, this can be a completely balanced one pot meal – perfect for leftovers and oh-so-delicious.
Here’s one of my favorite combinations. The spice of the red onion and arugula, balanced with the sweetness of the corn and sungold tomatoes is absolutely perfect. Topped off with the sweet, garlicky Honey Mustard & Fig Balsamic Vinaigrette - your family will be asking for seconds.
Feel free to keep it vegetarian but chicken apple sausages really add a flavorful and filling layer.
1 ½ cups cooked quinoa
3 chicken apple sausages, cooked, and sliced into ¼ inch rounds
½ red onion, diced
1 small basket, or 1-1 ½ cups sungold cherry tomatoes, halved
1 cup corn, roasted
2 cups baby arugula
3 tablespoons extra virgin olive oil
2 tablespoons Fig Balsamic Vinegar
1 tablespoon honey mustard
juice of one lemon
2 cloves of garlic, crushed/minced
1. Carefully stir quinoa, sausage, red onion, tomatoes, corn, and arugula in a large bowl.
2. Whisk olive oil, balsamic vinegar, mustard, lemon juice, and garlic in a small bowl.
3. Stir dressing into salad just before serving.