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Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

Inca Red Quinoa Salad with Sweet Apple Chicken Sausage Recipe

  • 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
  • 1/2 cup red onion, finely chopped
  • 1/2 cup red pepper, diced 1/4 inch
  • 1 tablespoon fresh mint, chopped (reserve leaves for garnish)
  • 2 tablespoons balsamic vinegar
  • 1/2 cup pomegranate juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 navel oranges, trim peel and membrane and cut into round slices
  • Cooking spray, extra virgin olive oil
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 270
Total Fat 10.2g
Saturated Fat 1.7g
Cholesterol 30mg
Sodium 333mg
Total Carbohydrate 35.1g
Dietary Fiber 3.9g
Sugars 12.9g
Protein 10.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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