Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

16 ounces (about 3 cups) cooked plain quinoa (such as 365 brand, from two 12 oz bags)

1 pkg (12 oz) Al Fresco roasted garlic chicken sausage

2 cups frozen fire-roasted corn

2 cups grape tomatoes, halved

1 cup roasted red peppers, sliced

1 tablespoon chopped fresh thyme

Preparation

  1. In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Set aside.
  2. Heat quinoa in microwave 3 to 4 minutes, or per package directions. Place sausage on a plate; microwave 2 minutes. Allow sausage to rest while heating corn in a microwave safe bowl with 1 tbsp water for 2 minutes. Slice sausage into coins.
  3. Toss quinoa, sausage, corn, tomatoes, peppers and thyme in bowl with dressing. Serve.