Quinoa Salad Recipe with Sausage

Quinoa salad in a large, white serving bowl.

Quinoa Salad Recipe with Sausage

This quinoa salad recipe is so yummy, healthy and even gluten free! It has everything you want including nutritious veggies, black beans, hearty grain and filling protein. Top everything with a simple, tasty, homemade citrus dressing made with lemon juice.

Course Salad, Side Dish

Cuisine American

Keyword quinoa salad, quinoa salad recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 237kcal

Author Olivia Ribas

Ingredients

For the salad

4 medium Italian sausages
1 cup quinoa rinsed
1 cup cooked black beans
½ cup red onions chopped
1 cup red pepper chopped
1 cup cucumber chopped
Fresh parsley for garnish

For the dressing

2 tablespoons lemon juice
¼ cup extra virgin olive oil
Salt and pepper to taste

US Customary - Metric

Instructions

For the Sausage

Preheat the air fryer to 375°F (190°C) for 5 minutes. Pat the sausages dry with a paper towel and pierce each a few times with a fork to allow steam to escape.
Place the sausages in a single layer in the air fryer basket. Cook the sausages for 12-15 minutes, flipping them halfway through cooking time. Once internal temperature reaches 160°F (71°C), they are done. Use a meat thermometer to check the internal temperature.

For the quinoa salad

In a medium saucepan, bring 2 cups water to a boil over high heat. Once boiling, reduce the heat to low and add rinsed quinoa. Cover the saucepan with a lid and let it cook for 10-15 minutes. Remove from the heat, uncover, fluff with a fork, and set aside to cool for at least 5 minutes.
In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything.
In a large bowl, add cooked quinoa, red onions, cucumber, red bell pepper and black beans. Stir really well.
Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine. Garnish with parsley before serving.

Meal Prep/Storage:

Place an even amount of quinoa salad and sausage into 4 glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.

Video

Notes

A meat thermometer is handy for this recipe so you know exactly when sausages are done.
Always rinse quinoa before cooking to wash off bitter coating.
Feel free to swap out veggies or replace black beans for another type such as kidney beans or pinto beans.
You can use a different bell pepper but red is the sweetest.
If you like tangy vinaigrette, add a splash of white wine vinegar or red wine vinegar to dressing ingredients.
Make ahead tips: Make your dressing and quinoa a day or two ahead of time. You can also chop up your veggies in advance!
To store: Refrigerate in airtight containers for up to 4 days.
To freeze: This salad also freezes pretty well for up to 3 months. Veggies won’t be as crisp once thawed but everything else should be stable.
To reheat: You can simply just bring the salad to room temperature or enjoy it chilled.

Nutrition