- May. 13 2020
*Spicy Apple Vinaigrette (recipe to follow)
Bring water to a boil in a small pot on high heat. Add quinoa. Reduce heat to medium-low and cook for 12 minutes, or until water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
Cook turkey sausage in large pot of simmering water for 10-20 minutes depending on thickness. Remove from water and then preheat a non-stick pan on medium heat.
Note: I skip the above step because the type of sausage I buy doesn’t need to be boiled first.
Lightly coat the pan with cooking spray and then add the turkey sausage. Sauté the sausage until lightly browned all around. Set aside to cool, then slice into medallions. Combine all ingredients in a large mixing bowl. Drizzle one serving of the Spicy Apple Vinaigrette dressing and serve.
(2 servings = per serving)
Fat: 18 g
Carbs: 31 g
Protein: 19 g
Add all ingredients to a plastic container with sealable lid. Shake to incorporate. Serve.
8 (2 tbsp servings) servings = per serving
Fat: 7 g
Carbs: 2 g
Protein: 0 g