Sausage, Asparagus & Walnut Quinoa Pilaf with Cranberries

[Sincerely-Food-Chef]

Ingredients

• 2 small bunches asparagus
• ¼ cup dried cranberries
• 2 cloves garlic
• 6 pork sausages
• ⅔ cup quinoa
• ¼ cup walnuts
• black pepper
• Dijon mustard
• extra virgin olive oil
• salt
• white wine vinegar

Instructions

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