Name: Sausage, Asparagus & Walnut Quinoa Pilaf with Cranberries
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 0.375 cup dried cranberries; 3 cloves garlic; 9 pork sausages; 1 cup quinoa; 0.375 cup walnuts; black pepper; Dijon mustard; extra virgin olive oil; salt; white wine vinegar

Sausage, Asparagus & Walnut Quinoa Pilaf with CranberriesSausage, Asparagus & Walnut Quinoa Pilaf with Cranberries — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 small bunches asparagus

0.375 cup dried cranberries

3 cloves garlic

9 pork sausages

1 cup quinoa

0.375 cup walnuts

black pepper

Dijon mustard

extra virgin olive oil

salt

white wine vinegar

Instructions

In a medium 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.

Meanwhile, cut the sausages at an angle into 1-inch pieces.

Preheat a large pot over medium-high heat.

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

Add the sausage to the pot and cook, stirring occasionally, until browned on all sides and almost cooked through, 11-13 minutes.

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

Peel and mince garlic.

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

Roughly chop walnuts.

When the sausage is almost cooked through, add asparagus, garlic, and walnuts; continue to cook, stirring occasionally, until asparagus is crisp-tender, about 5 minutes. When done, remove from the heat, cover, and set aside.

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

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

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