Quinoa Salad Recipe with Sausage
This wholesome easy quinoa salad is quick, easy and really versatile! I absolutely love making it as a cookout side or light dinner, and it’s also really fabulous for meal prep. Just store your salad in a little airtight container for the perfect grab-and-go lunch.
Servings: 4 people
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
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. They're cooked when it reaches the internal temperature of 160°F (71°C).
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.
- 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
Serving: 1/4 | Calories: 237kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Sodium: 337mg | Potassium: 462mg | Fiber: 9g | Sugar: 4g