Description
This Easy Quinoa Salad combines flavorful air-fried Italian sausages with a vibrant quinoa and vegetable salad tossed in a tangy lemon vinaigrette. Perfect for a quick, healthy meal prep option that can be enjoyed chilled or at room temperature.
Ingredients
Scale
For the Sausage
- 4 medium Italian sausages
For the Salad
- 1 cup quinoa, rinsed
- 1 cup cooked black beans
- ½ cup red onions, chopped
- 1 cup red bell pepper, chopped
- 1 cup cucumber, chopped
- Fresh parsley for garnish
For the Dressing
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Sausages: Preheat your air fryer to 375°F (190°C) for 5 minutes. Pat the sausages dry with a paper towel and pierce each a few times with a fork to allow steam to escape during cooking.
- Air Fry the Sausages: Place the sausages in a single layer in the air fryer basket. Cook them for 12-15 minutes, flipping halfway through to ensure even cooking. Check that the internal temperature reaches 160°F (71°C) for doneness.
- Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil over high heat. Once boiling, reduce heat to low, add the rinsed quinoa, cover with a lid, and simmer for 10-15 minutes until water is absorbed and quinoa is tender.
- Cool the Quinoa: Remove the saucepan from heat, uncover, and fluff the quinoa with a fork. Let it cool for at least 5 minutes to room temperature.
- Make the Dressing: In a mason jar or small bowl, combine freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper. Whisk or shake to emulsify the vinaigrette.
- Assemble the Salad: In a large bowl, mix the cooled quinoa with red onions, chopped cucumber, red bell pepper, and cooked black beans. Pour the dressing over the salad and stir well to combine.
- Garnish and Serve: Sprinkle fresh parsley on top as a garnish. Serve immediately or refrigerate for later use.
- Meal Prep and Storage: Divide the salad and sausages evenly into 4 glass containers. Cover and refrigerate for up to 4 days. The salad can also be stored together in one large container if preferred.
Notes
- A meat thermometer is useful to precisely check when the sausages are cooked through.
- Make ahead tips: Prepare the dressing and cook quinoa 1-2 days in advance; chop vegetables ahead of time as well.
- Storage: Keep refrigerated in airtight containers for up to 4 days.
- Freezing: The salad can be frozen for up to 3 months; note that vegetable texture may soften upon thawing.
- Reheating: The salad is best enjoyed chilled or at room temperature rather than reheated.
