Still sticking with the warm salads. I made one of those ready cooked sachets of quinoa feed me for three meals, this was the last meal and really tasty it was. I used spring onion and ginger sausages and they were absolutely gorgeous!
Sausage Quinoa Salad (from Thyme for Cooking)
8 stalks asparagus
2 tomatoes, sliced
For the dressing
125ml Greek or plain yogurt
1 tbsp Dijon mustard
1 tbsp white Balsamic vinegar or tarragon vinegar
3 tbsp olive oil
1 tbsp fresh chives chives
1 tbsp fresh chopped oregano
Cook the sausages, either grill or bake, when cooked, cut into pieces.
Bring a pan of water to the boil and cook the quinoa according to packet instructions, adding the asparagus for the last 2-3 mins.
Meanwhile, shave the carrot and radish with a potato peeler and slice the tomato.
Make the dressing, mix together the yoghurt, mustard and vinegar, then whisk in the oil and add the herbs.
Tear the salad leaves into two bowls and toss with a third of the dressing. Top with the quinoa followed by the carrots, radishes and tomatoes then put the sausages on top. Drizzle with the rest of the dressing and serve.