Chicken sausages with quinoa salad
9
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Quinoa holds lots of water so drain thoroughly after you cook it for the perfect addition to your zucchini and pea salad. Rinsing thoroughly also removes the slightly bitter flavour.
Ingredients
Quinoa
⅔ cup(s), (140g) red variety
Olive oil
1 tbs
Extra lean chicken sausage(s)
8 thin
Zucchini
1 large, halved lengthways and thinly sliced
Frozen green peas
¾ cup(s), (115g)
Fresh mint
¼ cup(s)
Fresh lemon rind
2 tsp, finely grated
Lemon juice
2 tbs
Instructions
1
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.
2
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.
3
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.
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