Quinoa With Peas and Sausage

Name: Quinoa With Peas and Sausage
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 2 ounces sausage (ready to eat type like chorizo or salami); 1 tablespoon olive oil; 1 cup quinoa, rinsed and drained; 2 cups chicken broth; 1 tablespoon mustard seeds; 1 tablespoon herbes de provence; 1 cup peas (fresh or frozen will work); 1/2 teaspoon salt; fresh ground pepper; 2 tablespoons chopped fresh parsley

Submitted by IngridH

"Another recipe that I've adapted from JustBento.com. Any ready to eat sausage will work in this, and I think bacon would be good as well. The peas could also be replaced with corn, sauteed mushrooms, or whatever else sounds good to you."

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photo by IngridH

Ready In:: 25mins
Ingredients:: 12
Serves:: 4

ingredients

1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 ounces sausage (ready to eat type like chorizo or salami)
1 tablespoon olive oil
1 cup quinoa, rinsed and drained
2 cups chicken broth
1 tablespoon mustard seeds
1 tablespoon herbes de provence
1 cup peas (fresh or frozen will work)
¹⁄₂ teaspoon salt
fresh ground pepper
2 tablespoons chopped fresh parsley

directions

Sauté the onion, garlic and sausage in the olive oil over medium-high heat, until onions are limp and the sausage has rendered its fat and is turning a bit crispy. Add the well drained quinoa and sauté briefly until it is lightly browned. Add the mustard seeds and sauté for a minute or two, to bring out the flavor.
Add the broth and bring to a boil. Lower the heat, add the salt, pepper, herbs de provence, and put on a lid. Let it cook for 10 to 12 minutes, until the water has been completely absorbed and the quinoa is no longer hard. Add the fresh herbs and green peas. Taste, and adjust the seasoning if needed. I occasionally find that the quinoa is tender before all the liquid is absorbed. I just drain off the excess.
Serve warm or cold. This will keep in the refrigerator, well covered, for 2 to 3 days.

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Reviews

This was really good! I changed some things...I used chicken sausage, the spinach and red onion one. Also I didn't have mustard seeds so I just spiced things up with cumin and cayenne. I will definitely make this again. Quinoa is a staple in my house, and my boyfriend eats it so that is another plus

Laurenkelly210

RECIPE SUBMITTED BY

IngridH

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]

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