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Sausage, Asparagus & Walnut Quinoa Pilaf with Cranberries.

  • 2 small bunches
  • ¼ cup
    dried cranberries
  • 2 cloves
  • 6
    pork sausages
  • ⅔ cup
  • ¼ cup
    black pepper
    Dijon mustard
    extra virgin olive oil
    white wine vinegar
  • 1
    In 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.
    ⅔ cup quinoa
    1 ⅓ cup water
  • 2
    Meanwhile, preheat a skillet over medium-high heat.
  • 3
    Cut the sausages at an angle into 1-inch pieces.
    6 pork sausages
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tsp extra virgin olive oil
  • 5
    Add the sausage to the skillet and cook, stirring occasionally, until browned on all sides and almost cooked through, 10-12 minutes.
  • 6
    Meanwhile, wash and snap or cut off the woody ends of the asparagus; then cut into 2-inch pieces.
    2 small bunches asparagus
  • 7
    Peel and mince garlic.
    2 cloves garlic
  • 8
    In a large bowl, prepare dressing by whisking together vinegar, oil, Dijon, salt, and pepper.
    2 tbsp white wine vinegar
    4 tsp extra virgin olive oil
    2 tsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Roughly chop walnuts.
    ¼ cup walnuts
  • 10
    When the sausage is almost cooked through, add asparagus, garlic, and walnuts; continue to cook, stirring occasionally, until asparagus is crisp-tender, about 4 minutes. When done, remove from the heat, cover, and set aside.
  • 11
    Uncover the quinoa and fluff with a fork. Add quinoa and asparagus-sausage mixture to the bowl with the sauce and stir to combine.
  • 12
    To serve, divide the pilaf between plates and garnish with cranberries. Enjoy!
    ¼ cup dried cranberries