Sausage And Quinoa Recipes
ONE-POT QUINOA WITH SPICY SAUSAGE
Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g
ITALIAN SAUSAGE & QUINOA STEW
I like how the sweetness of the orange and yellow peppers blends with the spiciness of the Italian sausage. If you have trouble finding quinoa, substitute rice or tiny pasta in this recipe. -Marietta Slater, Justin, Texas
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1188mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 8g fiber), Protein 17g protein.
SAUSAGE, BEAN AND QUINOA SOUP
This hearty soup is a play on red beans and rice made with the whole grain quinoa.
Yield 8 Servings
Number Of Ingredients 13
Steps:
- Add oil to a large soup pot or Dutch oven and heat over medium-high. Add onion and green pepper and sauté over medium-high heat for 5 minutes. Add garlic and sauté for 30 seconds. (function() { var a="",b=[ "adid=ada-foodhub-3-957011267", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts :
QUINOA WITH SAUSAGE, KALE, AND WHITE BEANS
This quinoa dish with sausage and kale is full of flavor and good for you too! Great alone as a meal or used to stuff zucchini or squash.
Provided by Leah Murphy
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring chicken stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and onion and cook, breaking sausage up as it browns, 5 to 10 minutes. Mix in tomatoes, beans, and kale. Add a splash of chicken stock if needed to wilt kale. Cook until tomatoes and beans are heated through, 10 to 15 minutes.
- Stir cooked quinoa into the skillet. Season with salt and pepper.
Nutrition Facts : Calories 649 calories, Carbohydrate 59.3 g, Cholesterol 68 mg, Fat 31.3 g, Fiber 9.9 g, Protein 31.7 g, SaturatedFat 9.4 g, Sodium 1814.2 mg, Sugar 4.3 g
SAUSAGE AND QUINOA
Quinoa (pronounced KEEN-wah) has a light, nutty flavor with a wonderful texture that makes it fun to eat. Quinoa is the only grain that is a complete protein. It was the staple food of the Incas in Peru, who called it "the Mother grain." Find it near the rice or in the bulk food section of a health food store or your grocer's natural foods aisle. Store it in an airtight jar. Use your family's favorite type of sausage to make this recipe a real winner. Our current favorite is an organic chicken-feta sausage that we find in our regular grocer's freezer. There is no need to thaw frozen sausages; just be sure to separate them before adding them to the Dutch oven. Try this recipe with toasted buckwheat groats, also called kasha, for a change in flavor.
Yield serves 2
Number Of Ingredients 9
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
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