Green Quinoa Salad with Chao Cheese Crisps

This salad by Heather Poire is hearty AND refreshing! The Chao Cheese crisps envelope the taste of your favorite cheese in an entirely new crunchy texture over a bed of fresh greens, Italian Sausage, quinoa and oranges with a spicy mustard vinaigrette.

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Ingredients

For the Cheese Crisps:
1/2 cup Coconut Herb Chao Cheese, shredded & divided

For the salad:
1/4 cup dry tri color quinoa & 1/2 cup water
1 link Italian Field Roast Sausage, sliced into rounds & pan fried
Couple of big handfuls of spring baby greens or baby spinach
1/2 cup oranges, sliced into bite size pieces
1 tbsp chopped sunflower seeds or pistachios
12 tbsp chives

For the Spicy Mustard Vinaigrette:
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tbsp spicy mustard
2 tbsp liquid sweetener (orange juice, maple syrup, agave)
salt & pepper to taste

Preparations

Pre-heat oven to 400 degrees.

While the oven is preheating, rinse quinoa in a fine mesh strainer under cold water. Bring 1/2 cup water to a boil in a small sauce pan fitted with a lid. Add quinoa, cover and reduce heat to low, simmer for 10-12 minutes. Turn off heat and allow to sit until ready to use.

As your quinoa cooks, pan fry your Field Roast Sausage over medium heat in a bit of coconut oil until golden and heated through. Remove from heat and set aside.

Shred your Coconut Herb Chao Cheese, at 1/4 cup at a time mound the cheese onto a small baking sheet lined with parchment paper or a nonstick baking mat. Bake until edges begin to turn golden and cheese melts, about 10-15 minutes.

To make your vinaigrette, place all ingredients in a jar fitted with a tight lid + shake until your dressing comes together.

Place your spring greens or baby spinach in a bowl, top with quinoa, cooked Field Roast Sausage, orange pieces, pistachios or sunflower seeds. Drizzle with vinaigrette and top with fresh chives & your Coconut Herb Chao cheese crisps. Enjoy!

  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Yield: 1

Recipe by: Heather Poire

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