Try this Corn and Quinoa Salad with Chicken Sausage recipe, or contribute your own.
Suggest a better description1. Put the quinoa and chicken broth in a med saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 mins. Fluff with a fork.
2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over med-high heat. Add the sausage and cook, stirring occasionally until browned, about 5 mins. Transfer sausage to a plate. Add another tbsp oil to pan, then add the onion and cook until softened about 3 mins. Add the zucchini and corn and cook about 5 mins, until the veggies are tender firm.
3. In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini mix and bell pepper...mix. Chill in the fridge at least 30 mins or up to 2 days. When ready to serve, stir in the parsley.
424 calories, 20 gram protein, 51 gram carbs, 18 gram fat, 6 gram fiber.
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Serving Size: 1 Serving (1682g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1641 | ||
Calories from Fat: 476 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.9g | 71 % | |
Saturated Fat 19.7g | 98 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 213.6mg | 66 % | |
Sodium 2216.7mg | 76 % | |
Potassium 3561.9mg | 94 % | |
Total Carbohydrate 231.9g | 68 % | |
Dietary Fiber 29.8g | 119 % | |
Sugars, other 202.1g | ||
Protein 82.8g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1641
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