Wednesday, August 5, 2015

A Good Read and an INCA Recipe

Bride of the Condor Series, Vol 1 by Terry L. White
   Join Qwana on the Nazca Plain where she is the last priestess to the Temple of the Moon. Follow the last priestess through her initiation, then onto the plain where visitors from another world wait to catapult her into another world. The first in a delighful series that will please fans of romance, sci-fi, and Ancieint Aliens.

Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

"Crunchy red quinoa is tossed with baby beets, red bell pepper, orange zest and mint in a honey-mustard pomegranate vinaigrette, and served with sweet apple chicken sausage and orange slices for a delicious lunch or dinner salad."


Original recipe makes 8 serving


1 (12 ounce) package al fresco® Sweet Apple Chicken Sausage

  • PREP
    20 mins
    20 mins


  1. Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
  2. Meanwhile, bring a large pot of water to a boil, add red quinoa stir in. Reduce to a simmer, cover and cook until quinoa is tender, 10 – 15 minutes. Quinoa should be crunchy. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.
  3. In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well.
  4. Slice the browned sweet apple chicken sausage 1/4 inch on the diagonal, and toss with the quinoa salad. Chill or serve immediately
  5. Arrange with the orange slices and garnish with fresh mint.

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