Sausage, Asparagus & Walnut Quinoa Pilaf with Cranberries

Quick quinoa pilaf with browned pork sausage, crisp-tender asparagus, and walnuts, tossed with a tangy Dijon vinaigrette and finished with sweet dried cranberries.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, combine quinoa and water; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2

Meanwhile, preheat a skillet over medium-high heat.

Step 3

Cut the sausages at an angle into 1-inch pieces.

Step 4

Once the skillet is hot, add oil and swirl to coat the bottom.

Step 5

Add the sausage to the skillet and cook, stirring occasionally, until browned on all sides and almost cooked through, 8–10 minutes.

Step 6

Meanwhile, wash and snap or cut off the woody ends of the asparagus; then cut into 2-inch pieces.

Step 7

Peel and mince garlic.

Step 8

In a large bowl, prepare dressing by whisking together vinegar, oil, Dijon, salt, and pepper.

Step 9

Roughly chop walnuts.

Step 10

When the sausage is almost cooked through, add asparagus, garlic, and walnuts; continue to cook, stirring occasionally, until asparagus is crisp-tender, about 3 minutes. When done, remove from the heat, cover, and set aside.

Step 11

Uncover the quinoa and fluff with a fork. Add quinoa and asparagus-sausage mixture to the bowl with the sauce and stir to combine.

Step 12

To serve, divide the pilaf between plates and garnish with cranberries. Enjoy!