Corn and Quinoa Salad with Chicken Sausage

Source: Fitness Magazine

3/4 cup uncooked quinoa
1 1/4 cups low-sodium chicken broth
3 tbsp olive oil
8 oz spicy chicken sausage, cut into chunks
1 medium onion, diced
1 large or 2 small zucchini, diced
2 1/2 cups corn kernels (about 4 years)
2 tbsp fresh lemon juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium red bell pepper, diced
1/4 cut fresh flat-leave parsley, chopped

Put quinoa and chicken broth in medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, 12 or 15 minutes. Fluff with a fork.

While quinoa cooks, heat 1 tbsp of the oil in a large skilled over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate. Add another tbsp oil to the pan, then add the onion and cook until softened, about 3 minutes. Add the zucchini and corn and cook about 5 minutes, until the vegetables are tender-firm.

In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini mixture and bell pepper; mix. chill in the refrigeratr at least 30 minutes or up to 2 days. When ready to serve, stir in parsley.