Tracey's Venison Sausage Tri-Colour Quinoa Bowl
Directions
Grill the venison sausages and cut into 1 inch diagonal slices.
Whisk all the dressing ingredients together.
Mix the salad ingredients with the sausage and drizzle with dressing.
Ingredients
Dressing
- 3/4 cup red wine vinegar
- 2/3 cup basil olive oil
- 4 tsp sea salt
- lemon zest
- 1 diced yellow pepper
- 1 diced orange pepper
- 1 minced garlic clove
- pinch oregano
- 8 cups cooked tricolour quinoa
- 1 can drained and rinsed black beans
- 1 cup cooked lentils
- 2 cups grilled corn
- 1 cup chopped celery
- 3/4 cup chopped green onion
- 2 cups halved cherry tomatoes
- 2 bunches chopped cilantro
- 1 diced red peper
- 4 venison sausage
