- 1 small bunchasparagus
- ⅛ cupdried cranberries
- 1 clovegarlic
- 3pork sausages
- ⅓ cupquinoa
- ⅛ cupwalnuts
-  black pepper
-  Dijon mustard
-  extra virgin olive oil
-  white wine vinegar
- 1In 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.
⅓ cup quinoa ⅔ cup water
- 2Meanwhile, preheat a skillet over medium-high heat.
- 3Cut the sausages at an angle into 1-inch pieces.
3 pork sausages
- 4Once the skillet is hot, add oil and swirl to coat the bottom.
1 tsp extra virgin olive oil
- 5Add the sausage to the skillet and cook, stirring occasionally, until browned on all sides and almost cooked through, 8-10 minutes.
- 6Meanwhile, wash and snap or cut off the woody ends of the asparagus; then cut into 2-inch pieces.
1 small bunch asparagus
- 7Peel and mince garlic.
1 clove garlic
- 8In a large bowl, prepare dressing by whisking together oil, Dijon, vinegar, salt, and pepper.
2 tsp extra virgin olive oil 1 tsp Dijon mustard 1 tbsp white wine vinegar ¼ tsp salt ¼ tsp black pepper
- 9Roughly chop walnuts.
⅛ cup walnuts
- 10When 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.
- 11Uncover the quinoa and fluff with a fork. Add quinoa and asparagus-sausage mixture to the bowl with the sauce and stir to combine.
- 12To serve, divide the pilaf between plates and garnish with cranberries. Enjoy!
⅛ cup dried cranberries