Ingredients
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¾ cup uncooked quinoa
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1 ¼ cups low-sodium chicken broth
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3 tablespoons olive oil
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6 links Dietz & Watson Buffalo Chicken Sausage, cut into chunks
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1 medium onion, diced
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2 cups butternut squash, cut into 1/2-inch cubes
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1 cup shredded carrot
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2 tablespoons fresh lemon juice
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½ teaspoon ground cumin
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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1 medium red bell pepper, diced
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¼ cup fresh flat-leaf parsley, chopped
Directions
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Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
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While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
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Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
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In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.
