Beef Sausages with Quinoa
- 100 g Quinoa
- 8 beef sausages
- 415 g canned peaches, diced
- 50 g hazelnuts, toasted, roughly chopped
- 1/2 cup mint, chopped
- 1/2 cup parsley, chopped
- Zest and juice of 1 lemon
- 2 Tbsp Select olive oil
How to Chop Herbs
Heat the Quinoa in a medium saucepan for 3 minutes on low or until toasted, then cover with 300ml water. Bring to the boil and simmer for 20 minutes or until the Quinoa is tender. Drain off any excess liquid and set aside to cool.
Heat the BBQ on a medium heat and add the sausages. Cook to your liking and remove to rest.
Add the peaches, nuts, herbs and seasoning to the cooled Quinoa.
Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.
By Brett McGregor