Chicken sausages with quinoa salad
⅔ cup(s), (140g) red variety
extra lean chicken sausage(s)
1 large, halved lengthways and thinly sliced
frozen green peas
¾ cup(s), (115g)
fresh lemon rind
2 tsp, finely grated
- Place quinoa and 1 ⅓ cups (330ml) cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 12-15 minutes or until liquid is absorbed and quinoa is tender and translucent. Transfer to a bowl and set aside for 5 minutes to cool. Fluff up with a fork.
- Meanwhile, heat 1 teaspoon of the oil in a large non-stick frying pan over medium-high heat. Cook the sausages, turning, for 8-10 minutes or until browned and cooked through.
- Place the zucchini and peas in a heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain. Place in a large bowl with the quinoa, mint, lemon rind and juice, and the remaining oil. Toss gently to combine. Season with salt and pepper. Serve with the sausages and lemon wedges.