Ingredients
The following ingredients have 2 Servings
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) beef broth
- 12oz (350gr) sausages
- 1 cup (8oz, 250gr) cannellini (white beans), drained and rinsed
- 1 cup (3oz, 90gr) cherry tomatoes, halved
- 2oz (60gr) shredded mozzarella
- 2 tbs fresh oregano
- 2 tbs fresh chives
- lettuce, enough for 2 large salads
- Creamy Vinaigrette:
- 2 tbs Greek yogurt
- 2 tbs sherry vinegar
- 1 tbs Dijon-style mustard
- 3 tbs salad olive oil
Instruction
- Cook quinoa in broth, 15 minutes or until done.
- Remove quinoa from heat, uncover and fluff with fork.
- Cook sausages on grill or fry in a skillet.
- Put all ingredients for vinaigrette in small bowl and whisk well.
- Put lettuce and herbs in a salad bowl, add half of vinaigrette and toss well.
- When sausages are done, remove and cut into 1″ pieces.
- Add sausages, beans, tomatoes, quinoa, to lettuce and toss well.
- Taste and add more vinaigrette as needed.
- Sprinkle with cheese and serve.
