Pork Sausage, Quinoa Salad

Pork

• 4 pork sausages from your local butcher

Salad

• 1/2 cup multi coloured quinoa
• 3/4 cup of water
• 2 red apples, cored and sliced into half moons
• 1 head endive, stem removed
• 2 large handfuls of rocket

Dressing

• 2 Tbsp seeded mustard
• 1/3 cup Cobram Estate Roast Onion Infused Extra Virgin Olive Oil
• 1/4 cup cider vinegar
• 1 tsp honey

Method

1. Rinse the quinoa thoroughly then place in a saucepan with the water. Bring to the boil, then lower the heat and simmer for 12 minutes or until the quinoa coils unravel. Turn off the heat and place a piece of paper towel between the saucepan and lid. Allow to rest for 5-10 minutes.
2. In the meantime, remove the sausage contents from it’s skin and break up contents into small heaped teaspoon portions (no need to shape smoothly).
3. Heat a frypan and add 1tbsp of roasted onion infused extra virgin olive oil. Add sausage portions and cook through for 5-8 mins or until cooked through.
4. Combine all of the dressing ingredients in a jar and shake to combine.
5. Assemble the salad leaves and apple pieces in a large bowl. Sprinkle with quinoa and cooked sausage, then drizzle the dressing over the top.