Sausage and Quinoa

Name: Sausage and Quinoa
Yield: serves 2
Ingredients: Olive oil spray; 3/4 cup quinoa; 1 cup broth (chicken or vegetable) or water; 1/2 to 3/4 pound sausage links; 1/2 green bell pepper, cored, seeded, and sliced; 1/2 yellow bell pepper, cored, seeded, and sliced; 1/2 red bell pepper, cored, seeded, and sliced; Sea salt; 4 plum tomatoes, quartered lengthwise

December 9, 2011

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.

Recipe notes

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