Corn and Quinoa Salad with Chicken Sausage

1. 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.