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
Meanwhile, preheat a skillet over medium-high heat.
Cut the sausages at an angle into 1-inch pieces.
6 pork sausages
Once the skillet is hot, add oil and swirl to coat the bottom.
2 tsp extra virgin olive oil
Add the sausage to the skillet and cook, stirring occasionally, until browned on all sides and almost cooked through, 10-12 minutes.
Meanwhile, wash and snap or cut off the woody ends of the asparagus; then cut into 2-inch pieces.
2 small bunches asparagus
Peel and mince garlic.
2 cloves garlic
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
Roughly chop walnuts.
¼ cup walnuts
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.
Uncover the quinoa and fluff with a fork. Add quinoa and asparagus-sausage mixture to the bowl with the sauce and stir to combine.
To serve, divide the pilaf between plates and garnish with cranberries. Enjoy!