Warm & Cozy: Quinoa Salad with Winter Veggies & Buffalo Chicken Sausage
Winter doesn’t have to mean boring salads! This vibrant and flavorful quinoa salad, featuring roasted winter vegetables and spicy buffalo chicken sausage, is a delicious and satisfying way to brighten up those cold days. It’s packed with nutrients, protein, and fiber, making it a healthy and filling meal that will keep you energized throughout the afternoon. This recipe is also incredibly versatile. Feel free to substitute vegetables based on your preferences and what you have on hand. You can even adjust the spice level to suit your taste. So, gather your ingredients and let’s get cooking!
Why You’ll Love This Quinoa Salad
* **Nutrient-Packed:** Quinoa is a complete protein, and the winter vegetables are loaded with vitamins, minerals, and antioxidants.
* **Flavorful and Satisfying:** The combination of sweet roasted vegetables, spicy sausage, and earthy quinoa creates a complex and delicious flavor profile.
* **Easy to Make:** This recipe is relatively simple and requires minimal hands-on time.
* **Versatile:** Easily customizable with different vegetables, sausages, and dressings.
* **Perfect for Meal Prep:** This salad holds up well in the refrigerator, making it ideal for meal prepping lunches or dinners.
Ingredients
**For the Quinoa Salad:**
* 1 cup quinoa, rinsed
* 2 cups vegetable broth (or water)
* 1 tablespoon olive oil
* 1 large sweet potato, peeled and diced
* 1 cup Brussels sprouts, trimmed and halved
* 1 cup butternut squash, peeled, seeded, and diced
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 4 buffalo chicken sausages, cooked and sliced (about 12 oz)
* 1/2 cup dried cranberries
* 1/4 cup chopped pecans or walnuts
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh cilantro
**For the Dressing:**
* 3 tablespoons olive oil
* 2 tablespoons apple cider vinegar
* 1 tablespoon maple syrup
* 1 tablespoon Dijon mustard
* 1/2 teaspoon garlic powder
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
Equipment
* Large pot or saucepan
* Large baking sheet
* Mixing bowls
* Whisk or fork
Instructions
**Step 1: Cook the Quinoa**
1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove the saponins, which can give it a bitter taste.
2. In a large pot or saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid is absorbed. The quinoa should be fluffy and tender.
4. Remove from heat and fluff with a fork. Set aside to cool slightly.
**Step 2: Roast the Vegetables**
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potato, Brussels sprouts, butternut squash, and red onion with 1 tablespoon of olive oil, minced garlic, salt, and pepper.
3. Spread the vegetables in a single layer on a large baking sheet. Ensure they are not overcrowded, as this will cause them to steam instead of roast.
4. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
**Step 3: Cook the Sausage**
1. While the vegetables are roasting, cook the buffalo chicken sausages according to the package instructions. You can grill them, pan-fry them, or bake them. If baking, you can add them to the same baking sheet as the vegetables for the last 10-15 minutes of roasting.
2. Once cooked, let the sausages cool slightly, then slice them into bite-sized pieces.
**Step 4: Prepare the Dressing**
1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, and red pepper flakes (if using).
2. Season with salt and pepper to taste. Adjust the sweetness or acidity to your liking.
**Step 5: Assemble the Salad**
1. In a large bowl, combine the cooked quinoa, roasted vegetables, sliced buffalo chicken sausage, dried cranberries, chopped pecans or walnuts, chopped parsley, and chopped cilantro.
2. Pour the dressing over the salad and toss gently to coat everything evenly.
3. Taste and adjust seasonings as needed.
**Step 6: Serve**
1. Serve the quinoa salad warm or at room temperature. It can be enjoyed immediately or stored in the refrigerator for later.
2. Garnish with extra fresh herbs or a sprinkle of nuts, if desired.
Tips and Variations
* **Vegetable Substitutions:** Feel free to substitute other winter vegetables like carrots, parsnips, turnips, or kale. Consider adding roasted beets for extra sweetness and color.
* **Sausage Options:** If you’re not a fan of buffalo chicken sausage, you can use other types of sausage, such as Italian sausage, chicken apple sausage, or even a vegetarian sausage alternative.
* **Grain Alternatives:** While quinoa is the star of this salad, you can also use other grains like farro, brown rice, or couscous.
* **Spice Level:** Adjust the amount of red pepper flakes in the dressing to control the spice level. You can also add a dash of hot sauce to the salad for extra heat.
* **Sweetness:** If you prefer a sweeter salad, you can add more maple syrup to the dressing or incorporate other sweet elements like roasted apples or pears.
* **Nuts and Seeds:** Experiment with different nuts and seeds, such as pumpkin seeds, sunflower seeds, or almonds.
* **Cheese:** Add crumbled feta cheese or goat cheese for a tangy and creamy element.
* **Greens:** Toss in some fresh baby spinach or arugula for added nutrients and a pop of freshness.
* **Make it Vegan:** Substitute the buffalo chicken sausage with a plant-based sausage alternative and ensure the dressing is made with maple syrup or another vegan sweetener.
Serving Suggestions
* **Main Course:** This quinoa salad is hearty enough to be served as a main course for lunch or dinner.
* **Side Dish:** It also makes a great side dish to accompany roasted chicken, grilled fish, or a hearty soup.
* **Potluck Dish:** This salad is easy to transport and always a crowd-pleaser at potlucks and gatherings.
* **Meal Prep:** This recipe is perfect for meal prepping. Prepare a large batch on Sunday and enjoy it for lunches throughout the week.
Storage Instructions
* **Refrigerator:** Store the quinoa salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together even more over time.
* **Freezer:** While you can technically freeze this salad, the texture of the cooked vegetables may change slightly upon thawing. If you do freeze it, store it in a freezer-safe container for up to 2 months. Let it thaw completely in the refrigerator before serving.
Health Benefits
This Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage is not only delicious but also packed with health benefits:
* **Quinoa:** A complete protein source, providing all nine essential amino acids. It’s also a good source of fiber, iron, and magnesium.
* **Sweet Potato:** Rich in vitamin A, vitamin C, and antioxidants.
* **Brussels Sprouts:** High in fiber, vitamin K, and vitamin C, and known for their cancer-fighting properties.
* **Butternut Squash:** A good source of vitamin A, vitamin C, and potassium.
* **Red Onion:** Contains antioxidants and may help lower cholesterol levels.
* **Buffalo Chicken Sausage:** Provides a lean source of protein.
* **Dried Cranberries:** Rich in antioxidants and may help prevent urinary tract infections.
* **Pecans/Walnuts:** Good sources of healthy fats, fiber, and antioxidants.
Nutritional Information (Approximate per Serving)
* Calories: 450-550
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 8-12g
*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*
Enjoy!
This Warm & Cozy Quinoa Salad with Winter Veggies & Buffalo Chicken Sausage is a delicious and healthy way to enjoy the flavors of the season. It’s easy to make, versatile, and perfect for meal prep. So, give it a try and let me know what you think in the comments below!
FAQ
**Q: Can I make this salad ahead of time?**
A: Absolutely! This salad is great for making ahead of time. In fact, the flavors meld together even more as it sits in the refrigerator.
**Q: Can I substitute the quinoa with another grain?**
A: Yes, you can use other grains like farro, brown rice, or couscous.
**Q: Can I use frozen vegetables?**
A: Yes, you can use frozen vegetables. Just make sure to thaw them and pat them dry before roasting.
**Q: Can I make this salad vegan?**
A: Yes, substitute the buffalo chicken sausage with a plant-based sausage alternative and ensure the dressing is made with maple syrup or another vegan sweetener.
**Q: How long will this salad last in the refrigerator?**
A: This salad will last for up to 3-4 days in the refrigerator.