Sausage, Quinoa, Spinach and Lettuce Salad

Sausage, Quinoa, Spinach and Lettuce Salad

Total time: 20 minutes

Ingredients:

• 1/2 cup (3.5oz, 100gr) quinoa
• 1 cup (8oz, 240ml) chicken stock
• 8oz (240gr) sausages
• 1 small jar of white asparagus (8oz, 240gr)
• 1 carrot
• 8 – 10 cherry tomatoes
• greens: spinach, lettuce, for 2 large salads
• 3 tbs fresh oregano leaves
• 2 tbs snipped fresh garlic or regular chives
• Creamy Herb Dressing:
• 1/2 cup (4oz, 125ml) Greek or plain yogurt
• 1 tbs Dijon-style mustard
• 1 tbs white Balsamic vinegar or white whine tarragon vinegar
• 1 tbs fresh snipped chives
• 1 tbs fresh snipped oregano
• 3 tbs good olive oil

Instructions:

• Combine quinoa and stock in small saucepan.  Cover and bring to a boil.
• Reduce heat and simmer until done, about 15 minutes.   When done, uncover and fluff.
• Cook sausages on barbecue grill 10 – 15 minutes or until done
• When done cut into small pieces.
• Peel carrot, then, with peeler, continue to thinly slice carrot until you reach your fingers.
• Cut cherry tomatoes in half.
• Drain asparagus.
• Wash and prepare greens as needed, tearing the large leaves.
• Make Herb Dressing.
• Put greens in a large salad bowl.  Add 1/3 of the dressing and toss well with tongs to combine.
• Add remaining ingredients and toss.
• Taste and add more dressing as needed.
• Serve, remaining dressing on the side.
• Creamy Herb Dressing:
• In small bowl whisk yogurt, mustard and vinegar.
• Add oil, a bit at a time and whisk well.  Add herbs.