Best 3 Inca Salad Recipes

INCA RED QUINOA SALAD WITH SWEET APPLE CHICKEN SAUSAGE

Steps:

• Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat.
• Meanwhile, bring the water to a boil in a medium sauce pan, add the Inca Red Quinoa and cook slightly according to package instructions. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint.
• In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well.
• Slice the browned sweet apple chicken sausage 1/4" on the diagonal, and toss with the quinoa salad. Chill or serve immediately
• Arrange with the orange slices and garnish with fresh mint.

BROCCOLI WITH GARLIC AND SOY SAUCE

Steps:

• Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
• For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
• In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

CAPRESE MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.