QUinoa Salad

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tbsp. olive oil and/or butter
  • 1 onion, peeled and diced
  • 2 celery stalks, diced
  • 3-4 shitake mushrooms, sliced thin
  • 1 tbsp. fresh sage, minced (or 1 tsp. dried sage)
  • 2-3 turkey sausage links, diced
  • Sea Salt
  • 1/4 cup dried cranberries
  • Parsley

Bring quinoa and water to a boil.  Add a pinch of sea salt, cover and reduce flame to simmer for 12 minutes.  In a frying pan, saute onion in olive oil for 3-4 minutes on a medium high heat or until wilted.  Add celery, shitake mushrooms and sage.  Cook 5-7 minutes.  Add diced turkey sausage and cook 3-5 minutes.  Add sea salt to taste.  In a large bowl combine cooked quinoa, sauteed vegetables and dried cranberries.  Garnish with parsley. Serves four.