I was a bit nervous about making this recipe for my family. They have a love/hate thing going on with quinoa, so I wasn't sure what the reaction would be...plus it doesn't look the most appetizing (at least not to me).
The verdict? All 5 of us loved it!
This meal is super simple, filling and the flavor is bomb. From start to finish, it will take about 35 minutes to put this together, so it's an awesome weeknight recipe.
The more I think about it, the more I realize my family just may not be the biggest fans of tri-color quinoa (who is more nutty and chewy) and actually probably just like the white quinoa that I used in this recipe.
Either way they loved this one and I've made it 3 times for them already. I usually double it so that we can eat the leftovers for lunch the next day.
Once you make it, let me know what you think here or over on my Facebook page.
Recipe adapted from Peas and Thank You
Quinoa & Sausage Skillet
Keywords: entree vegan
Ingredients (Serves 4)
- 2 cups quinoa
- 3 cups water
- 1 teaspoon oil (to saute vegetables)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 15 oz crushed tomatoes, canned
- 1 cup vegetable broth
- 4 meatless sausage links, sliced (Field Roast & Tofurky are good brands)
Add quinoa and water to a pot and bring to a boil.
Cover and cook on med-lo for 20 minutes, stirring occasionally.
In a large skillet, saute onion, red bell pepper and celery for 7 minutes on medium heat.
Add in basil, oregano, salt, black pepper and garlic-cooking for another minute.
Stir in tomatoes and vegetable broth and bring to a low boil.
Next, reduce the heat to low, cover and simmer for 10 minutes.
Mix in vegan sausage and quinoa and cook until the sausage is warm (about 5 minutes).
Season to taste with salt and black pepper.