Ingredients
- 1 pkg Lave Lake Rosemary Garlic Sausage
- 1 cup uncooked Quinoa
- ½ cup dried apricots
- 1 cup fresh green beans
- ½ cup pistachios
- 2 tablespoons olive oil
Directions
Heat grill for the lamb sausage. As it heats, begin to cook the quinoa. Put lamb sausage on the grill.
Shell the pistachios and chop coarsely.
Warm the olive oil in a skillet over medium heat. Add the pistachios, apricots and green beans. Cook until the green beans are heated through (about 5 minutes), stirring frequently.
Remove lamb sausage from the grill once done, and slice into fat coins. Add to skillet and combine thoroughly.
Serve the lamb sausage, pistachio, green bean, and apricot mixture on top of the hot quinoa. To make ahead, simply refrigerate the salad. It’s just as delicious cold!