3/4 cup uncooked quinoa
1 1/4 cup chicken broth
3 tablespoons olive oil
12 oz red pepper asiago chicken sausages, diced
1 small onion, diced
1 red bell pepper, diced
2 small zucchini, diced
2 1/2 cups corn kernels (about 4 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon cumin
salt & pepper
6 oz feta, crumbled
parsley, chopped
Bring quinoa and chicken broth to a boil, reduce heat to low, cover and simmer 15 minutes. Fluff it. Heat 1 tablespoon oil in a large skillet and brown the sausages. Set them aside and add another drizzle of oil along with the onion and bell pepper. Saute until softened. Add the zucchini and corn and fry 5 minutes. Turn off the heat and mix in the sausages and quinoa to the veggies. Whisk together a tablespoon olive oil, the lemon juice, cumin and salt & pepper. Drizzle over the top and stir well. Pop into the fridge to chill. Before serving, stir in the feta and a handful of parsley.
