Southwestern Quinoa Bowl

Serves 4-6

Ingredients

• 12 oz Spicy Cajun Summer Sausage, small diced
• 3 cups cooked and cooled Quinoa
• 1 15-oz can black beans, rinsed and drained
• ½  red onions, sliced
• 2 Zucchini diced and saute
• 7 oz Monterey Jack cheese, shredded
• ¼ cup chopped cilantro
• 1 lime juice
• 3 tablespoons olive oil

Instructions

Combine all ingredients in a large mixing bowl. Toss and distribute evenly into bowls.