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

One-Pot Quinoa with Spicy Sausage image

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

Ingredients

1 lb lean spicy Italian turkey sausage, casings removed
2 teaspoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
1 package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 large tomato, seeded, chopped (1 cup)
1/2 cup chopped fresh cilantro

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

Italian Sausage & Quinoa Stew image

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.

Ingredients

5 Italian sausage links (4 ounces each), casings removed
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 each medium green, sweet orange and sweet yellow peppers, cut into 3/4-inch pieces
1 cup quinoa, rinsed
1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch slices
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 (14-1/2 ounces) can beef broth
Minced fresh cilantro

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

Sausage and Quinoa image

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

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

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA

Make and share this Shrimp, Sausage and Quinoa Jambalaya recipe from Food.com.

Provided by rickoholic83

Categories Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Shrimp, Sausage and Quinoa Jambalaya image

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.

Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2.7, Cholesterol 106, Sodium 574.2, Carbohydrate 40.5, Fiber 4.3, Sugar 3.6, Protein 25.2

Ingredients

4 1/2 cups low sodium chicken broth, divided
2 cups quinoa
1 tablespoon olive oil
1/2 lb smoked kielbasa, sliced in 1/4-inch rounds (Use turkey kielbasa)
1 large onion, chopped
1 red bell pepper, thinly sliced
4 garlic cloves, peeled and chopped
1 cup vegetable juice, spicy
1 lb medium shrimp, peeled and deveined
1 cup frozen peas
1 cup grape tomatoes, halved

SAVORY TURKEY SAUSAGE QUINOA BITES

Tasty little bites that are great as finger foods for gatherings or afternoon snacks for the kids.

Provided by DeniseInTexas

Categories Appetizers and Snacks Pastries

Time 40m

Yield 10

Number Of Ingredients 11

Savory Turkey Sausage Quinoa Bites image

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.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 10.2 g, Cholesterol 65.2 mg, Fat 8.8 g, Fiber 1.3 g, Protein 11.6 g, SaturatedFat 4 g, Sodium 335.2 mg, Sugar 0.3 g

Ingredients

cooking spray
½ pound ground turkey sausage
4 cloves garlic, minced
1 teaspoon ground dried sage
2 cups cooked quinoa
1 cup shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 green onions, diced
2 eggs, whisked
2 tablespoons all-purpose flour
½ teaspoon coarsely ground black pepper

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