This Mediterranean-inspired salad is packed with protein and antioxidants, and it’s absolutely delicious. With chicken Italian sausage, red pepper and fresh or frozen Oregon blackberries this blackberry quinoa salad is the perfect side-dish or filling lunch!
Tuscan Quinoa Salad
Ingredients
For the Salad
1 Cup Quinoa uncooked
2 Cups water
¼ teaspoon of salt
½ Tablespoon vegetable oil
1 lb chicken Italian sausage, cooked and sliced
½ Cup parsley
½ Cup shaved Parmesan cheese
¼ Cup green onions, sliced
½ Cup red pepper, sliced thinly lengthwise
1 Cup fresh or defrosted frozen blackberries
For the Dressing
¼ Cup white wine vinegar
¼ Cup Extra Virgin Olive Oil
2 Tablespoons chopped flat leaf parsley
¼ teaspoon salt
1/8 teaspoon black pepper
Preparation
For the Salad
Step 1
Bring water to boil in a medium saucepan.
Step 2
Stir in quinoa, oil and salt.
Step 3
Reduce to low; cover.
Step 4
Simmer 10-15 minutes or until water is absorbed and quinoa is fluffy.
Step 5
Transfer to large size bowl.
Step 6
Cool 10 minutes.
For the Dressing
Step 1
Whisk vinegar, olive oil, parsley, salt and pepper in a small bowl. Set aside.
For the Assembly
Step 1
Toss quinoa with dressing.
Step 2
Stir in green onions, red pepper slices, sliced sausage and parsley. Mix well.
Step 3
Gently stir in blackberries to combine with salad.
Step 4
Top with shaved Parmesan.
Step 5
Serve immediately.