dinner

Recipe: Mexi-Lime Quinoa with Chicken Sausage

This is one of my very favorite recipes!  My husband loves it and could eat it multiple times per week.  We can easily get two meals out of this recipe.  Please know that this is not my own recipe.  The original recipe came from www.skinnymom.comI have tweaked it a little to my own liking.  Skinny Mom has a TON of great recipes.  Be sure to check them out.

QuinoaMexi_limeSalad_feat

Image from www.skinnymom.com

Quick Version:

Ingredients

  • 4 ½ cups cooked quinoa (1 ¼ cup dry)
  • 1 can black beans, rinsed + drained
  • 1 can yellow corn, rinsed + drained
  • 2/3 cup red bell pepper, diced
  • 6 green onions, chopped (whites and greens)
  • 1/4 – 1/2 cup tightly packed cilantro, chopped
  • 1 large jalapeno, remove seeds and dice (optional) Not used in recipe below.
  • 1/3 cup lime juice
  • 1 1/2 tsp salt
  • 2 Tbsp cumin
  • 2/3 cup olive oil
  • Salt & Pepper to taste
  • 1 pkg chicken sausage

Instructions

Cook quinoa according to package directions (1 1/4 cup dry). Let cool. 

Cook chicken sausage according to package directions.

Mix beans, corn, pepper, green onions, cilantro, and jalapenos.

Add cooled quinoa and mix well.

In a separate bowl, mix lime juice, salt, cumin and olive oil.

Pour lime mixture over quinoa mixture and mix well.

Detailed Instructions:

mexi 1Gather all ingredients.  This particular night I didn’t have a can of corn.  I used organic frozen corn instead.  It is defrosting on the plate. 🙂 Most of the time I use pre-sqeezed lime juice.  I had limes this night so I just fresh squeezed.  (I’m not going to lie, it is much easier to just get the pre-squeezed stuff.  But it isn’t quite as healthy as they add extra ingredients.)

mexi 2I forgot to add the chicken sausage to the ingredient picture. Oops! 🙂  We use Aidells Chicken & Apple.  SO good!!!

You can cook this chicken however you want.  I used to cook it on the George Foreman, but I have found it easier just to stick it in the oven.  375 degrees for 12 minutes.

mexi 5Cook quinoa.  Don’t be intimidated by quinoa.  It is very easy to cook and easy to fit into recipes.  As a general rule of thumb, I cook quinoa with 2 parts water (or a little less) to 1 part quinoa.  If you don’t use enough water you can always add more.

Add water and quinoa to sauce pan and bring to a boil.  Reduce heat, cover, and continue to cook until done.  Approximately 15 minutes.  If water is absorbed and quinoa isn’t soft enough for your liking, add a bit more water, cover, and continue cooking.  Sometimes I add a little butter when it is cooked.  It should look similar to the picture above when done.

mexi 3While quinoa is cooking chop vegetables and add them to a large bowl.

I have this problem where I need a bunch of color in my food when I cook.  It is common for me to say, “Umm, this needs something green (or red, or orange)”  The bright colors of this meal is one of the many things I love.

Add cooked quinoa to bowl and mix well.

mexi 6Sorry this picture is blurry.  Mix the dressing and pour into bowl.  Mix well.

mexi 7Slice chicken and add to bowl.  Stir.

mexi 4Add some salt and pepper to taste.  We like to eat ours with organic blue corn chips sometimes.  On this night I was eating vegetarian.  So you can see Ryan’s plate on the left with all the chicken, and my plate on the right without.

Enjoy!

Once again, this is not my recipe. Find original recipe on www.skinnymom.com