Ingredientsservings 223 cals
- 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.
- 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.
- 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.
- 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.
Per Serving: 223 calories; 11.5 g fat; 18.5 g carbohydrates; 13.4 g protein; 31 mg cholesterol; 547 mg sodium. Full nutrition
ReviewsRead all reviews 11
This recipe was really good. A couple of things, 1) Use whatever sausage you like. It doesn't have to be buffalo chicken sausage as the rest of the seasonings in the dish wouldn't ruin any type ...
This recipe was really good. My wife doesn't like buffalo chicken so I used garlic chicken sausage instead and it was great. I will definitely make this dish again.
This is delicious! I made it with shrimp instead of sausage, and used regular parsley.
I made this dish vegetarian by eliminating the sausage and cooking the quinoa in vegetable broth. Came out great!
I have not tried this recipe. But I do plan on making this for our Christmas family dinner as my passing dish. I can't wait to taste it.
Great hot or cold. My spouse who doesn't like butternut squash or quinoa cleaned her plate. Works great with any sausage.
We eat it hot. Roasted the butternut squash first before adding it right before mixing it all together. Yum!
Tasty recipe. Followed recipe as is except used turkey sausage instead of buffalo chicken sausage.