Inca Salad Recipes

INCA SALAD

Steps:

• Combine all ingredients.
• Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.

INCA RED QUINOA TABBOULEH

Steps:

• Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
• Stir and allow it to cool off for about 1 hour.
• Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
• Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

INCA RED QUINOA SALAD WITH SWEET APPLE CHICKEN SAUSAGE

Steps:

• Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
• Meanwhile, bring the water to a boil in a medium sauce pan, add the Inca Red Quinoa and cook slightly according to package instructions. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.
• In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well.
• Slice the browned sweet apple chicken sausage 1/4" on the diagonal, and toss with the quinoa salad. Chill or serve immediately
• Arrange with the orange slices and garnish with fresh mint.