Sausage And Quinoa Recipes

ONE-POT QUINOA WITH SPICY SAUSAGE

Steps:

• In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
• Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
• Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
• Remove from heat; stir in cheese. Top with tomato and cilantro.

ITALIAN SAUSAGE & QUINOA STEW

Steps:

• In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

SAUSAGE AND QUINOA

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the quinoa into the pot, add the liquid, and stir to coat the grains and make an even layer.
• Add the sausages to the pot in a single layer, if possible. Scatter the bell peppers on top and lightly season with salt. Top with the tomato wedges.
• Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Fluff the quinoa with a fork when serving. Serve immediately.
• Calories: 531
• Protein: 28g
• Carbohydrates: 57g
• Fat: 22g
• Cholesterol: 40mg
• Sodium: 562mg
• Fiber: 7g

SAVORY TURKEY SAUSAGE QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a mini-muffin pan with cooking spray.
• Mix turkey sausage, garlic, and sage in a skillet over medium-high heat; cook and stir until browned, about 6 minutes. Drain.
• Mix browned sausage mixture, quinoa, Cheddar cheese, Parmesan cheese, green onions, eggs, flour, and black pepper together in a medium bowl until well-blended. Spoon mixture into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 20 minutes.

SAUSAGE AND APPLE QUINOA CASSEROLE

Steps:

• Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA

Steps:

• Combine 4 cups chicken broth and quinoa in a medium saucepan.
• Bring to a boil, reduce heat to low, cover and cook 15 minutes.
• Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
• Saute about 10 minutes or until vegetables are tender.
• Add remaining broth and V-8 juice; bring to a simmer.
• Add shrimp and simmer 5 minutes or until done.
• Add peas, tomatoes and cooked quinoa and toss.

SAUSAGE AND QUINOA STUFFED SQUASH

Steps:

• Preheat oven to 350 degrees.
• Prepare Quinoa: Combine Quinoa and broth in 2 quart pan. Bring to boil over high heat, reduce to low, cover and cook for 10 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork. Make 2 cups cooked quinoa.
• Brown sausage: Whle the Quinoa cooks you can brown the sausage in a frying pan until well done and crumbled. Drain off grease. Remove sausage temporarily to a different container. Save the pan to cook the veggies.
• Prepare squash: For the squash, I chose Calabaza, abt 7" long. w/ a good width for scooping out. Slice each squash in half length-wise. Using a melon baller (or a spoon), scoop out the seeds and pulp from along the center and made a hole/channel to pile the stuffing into. Save about 1/2 cup of the scoops of squash pulp to go in the stuffing. Sprinkle the squash halves very lightly with the sea salt and set aside.
• Prepare stuffing: Cut the tomato, onions and celery and the 1/2 cup of scooped squash into small pieces. Saute veggies over medium-low heat in the same pan that you browned the sausage with a tiny bit of the grease that you drained off. Season with the Tony Cachere's and black pepper. When veggies are tender, add in the cooked Quinoa and browned spicy sausage. Mix and warm it over low heat. Add the shredded cheese and fold in until melted. Remove from heat.
• Stuff the squash: Fill the squash halves with spoonfuls of stuffing, trying to evenly divide amonst the squash. Press and shape to have a little dome of stuffing on each.
• Bake: Arrange squash in a baking dish that can accomodate. Sprinkle a little Tony Cachere's across the squash. Fill bottom of dish with 1/4 inch water. Cover dish with foil. Bake covered for 30 minutes. Remove foil and fork test the squash, a fork should go into thick part of squash easily. Switch oven to broil setting and place uncovered under the broiler for about 5 minutes.
• Serve.