Sausage and Feta Quinoa Salad

Sausage and Feta Quinoa Salad
September 13, 2017 Team

Sausage and Feta Quinoa Salad


I recently had a friend over for dinner who said she would bring things for a quinoa salad. This all sounded lovely, but rather ravenous after work, I luckily found some of Andrew’s sausages in the fridge and we whipped up this delicious meal in 30 minutes.

This is one I particularly wanted to share because it’s so versatile, and great value for money. It could be made on an big platter for entertaining guests, made the night before for kid’s lunch boxes, or as a quick mid week dinner. As the tomatoes and red onion is roasted with the sausages, it’s the perfect salad to take you in to the colder months.

Although it was great with Andrew’s original pork sausages, I think it would be even better with Andrew’s gluten-free lamb merguez sausages or his “hot Spanish” pork sausages.

You will need for 2-4:

Six pork sausages | 1/2 pack of Greek feta | One cook-in-the-bag sachet of quinoa  | half packet of rocket/dark green salad leaves | big handful of cherry tomatoes | one red onion thinly sliced

How to

– I started cooking the sausages in an oven preheated at 200C, 10 minutes each side. You could also grill or cook in a frying pan.
-Bring a pan of hot water to the boil and drop inside your quinoa packet for 5 minutes (or follow packet instructions). Drain and fluff up in a bowl with a fork, adding some olive oil, salt and pepper.
-Mix half the quinoa with the rocket on a big serving platter/bowl. Leave the rest to one side.

-Chop your cherry tomatoes in half and slice onion thinly. Add to baking tray after 10 minutes of cooking your sausages, when you can turn them over.
-Once the sausages are brown all over and onion/tomatoes are nicely softened, remove from oven. Cut the sausages into bite size pieces. (The onion might need a five minutes, just check)

-Mix in sausage bites, onion and tomatoes into the remaining quinoa, add to your platter, and crumble over desired amount of feta. Drizzle with olive oil.


Recipe by Lauren