Inca Red Quinoa Salad With Sweet Apple Chicken Sausage Recipes

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RED APPLE HOOCH BOWLA



Red Apple Hooch Bowla image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ice
5 ounces whiskey, premium quality
2 red apples, cored and sliced, plus more for garnish
4 ounces Cinnamon Simple Syrup, recipe follows
2 ounces apple schnapps
1 1/2 cups cranberry juice
Splash sweet and sour mix
Cinnamon sticks, for garnish
2 cups water
4 cinnamon sticks
1 1/2 cups sugar

Steps:

  • Fill a large pitcher or bowl with ice. Add whiskey, apples, cinnamon syrup and apple schnapps. Pour in cranberry juice and splash of sweet and sour mix.
  • Pout into glasses and garnish with cinnamon sticks and red apple slices.
  • In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

INCA RED QUINOA SALAD WITH SWEET APPLE CHICKEN SAUSAGE



Inca Red Quinoa Salad with Sweet Apple Chicken Sausage image

Crunchy red quinoa is tossed with baby beets, red bell pepper, orange zest and mint in a honey-mustard pomegranate vinaigrette, and served with sweet apple chicken sausage and orange slices for a delicious lunch or dinner salad.

Provided by al fresco

Time 20m

Yield 8

Number Of Ingredients 16

1 (12 ounce) package al fresco® Sweet Apple Chicken Sausage
2 cups water
1 cup red quinoa, dry
1 cup baby beets*, cooked and quartered
1 teaspoon orange peel, freshly grated
½ cup red onion, finely chopped
½ cup red pepper, diced 1/4 inch
1 tablespoon fresh mint, chopped (reserve leaves for garnish)
2 tablespoons balsamic vinegar
½ cup pomegranate juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
¼ teaspoon salt
¼ teaspoon black pepper, ground
2 fruit, (2-5/8" dia, sphere)s navel oranges, trim peel and membrane and cut into round slices
1 serving Cooking spray, extra virgin olive oil

Steps:

  • Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
  • Meanwhile, bring a large pot of water to a boil, add red quinoa stir in. Reduce to a simmer, cover and cook until quinoa is tender, 10 - 15 minutes. Quinoa should be crunchy. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.
  • In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well.
  • Slice the browned sweet apple chicken sausage 1/4 inch on the diagonal, and toss with the quinoa salad. Chill or serve immediately
  • Arrange with the orange slices and garnish with fresh mint.

Nutrition Facts : Calories 270 calories, Carbohydrate 35.1 g, Cholesterol 30 mg, Fat 10.2 g, Fiber 3.9 g, Protein 10.9 g, SaturatedFat 1.7 g, Sodium 332.8 mg, Sugar 12.9 g

INCA RED QUINOA TABBOULEH



Inca Red Quinoa Tabbouleh image

This is my variation on the Barefoot Contessa's tabbouleh recipe. She's such an inspiration - her recipes are lovely! This is so yummy! The Inca red quinoa is nutty and has a great texture. The colors are wonderful and it is a very lovely looking dish for gatherings and potlucks.

Provided by Gaia22

Categories     Grains

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup inca red quinoa
1 1/2 cups boiling water
1/4 cup fresh lemon juice (or juice of 1 1/2 lemons)
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 cup minced scallion, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half (1 pint)
1 teaspoon fresh ground black pepper

Steps:

  • Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
  • Stir and allow it to cool off for about 1 hour.
  • Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
  • Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

Nutrition Facts : Calories 163, Fat 8.2, SaturatedFat 1.1, Sodium 342.5, Carbohydrate 20.2, Fiber 2.8, Sugar 2.1, Protein 4

INCA SALAD



Inca Salad image

Make and share this Inca Salad recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups quinoa, cooked
1 cup frozen corn
1 (16 ounce) can pink beans, drained and rinsed
1 tomatoes, chopped
1 bunch green onion, chopped
1/4 cup cilantro or 1/4 cup Italian parsley, chopped
2 tablespoons lemon juice
1 teaspoon cumin, ground
Tabasco sauce

Steps:

  • Combine all ingredients.
  • Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.

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