Tuscan Quinoa Salad

This Mediterranean-inspired salad is packed with protein and antioxidants, and it’s absolutely delicious. With chicken Italian sausage, red pepper and fresh or frozen Oregon blackberries this blackberry quinoa salad is the perfect side-dish or filling lunch!

tuscan quinoa salad recipe

Ingredients

For the Salad

1 C Quinoa uncooked
2 C water
¼ t of salt
½ T vegetable oil
1 lb chicken Italian sausage, cooked and sliced
½ C parsley
½ C shaved Parmesan cheese
¼ C green onions, sliced
½ C red pepper, sliced thinly lengthwise
1 C fresh or defrosted frozen blackberries

For the Dressing

¼ C white wine vinegar
¼ C Extra Virgin Olive Oil
2 T chopped flat leaf parsley
¼ t salt
1/8 t black pepper

Preparation

For the Salad

Step 1
Bring water to boil in a medium saucepan.

Step 2
Stir in quinoa, oil and salt.

Step 3
Reduce to low; cover.

Step 4
Simmer 10-15 minutes or until water is absorbed and quinoa is fluffy.

Step 5
Transfer to large size bowl.

Step 6
Cool 10 minutes.

For the Dressing

Step 1
Whisk vinegar, olive oil, parsley, salt and pepper in a small bowl. Set aside.

For the Assembly

Step 1
Toss quinoa with dressing.

Step 2

Stir in green onions, red pepper slices, sliced sausage and parsley. Mix well.

Step 3

Gently stir in blackberries to combine with salad.

Step 4

Top with shaved Parmesan.

Step 5
Serve immediately.