I’d been curious about quinoa for a while and finally decided to try this recipe. The quinoa pilaf turned out light and savory, with a fluffy texture that complemented the rest of the dish. The roasted peppers and sausage were especially flavorful — they quickly became my favorite part.
I’ll definitely cook with quinoa again. It’s unlike anything I’ve had before, so I want to experiment to find my favorite preparations. Overall this was a satisfying, healthy, and filling meal. I kept telling my husband, “I’m so full!” even though I hadn’t eaten a large portion — the protein in the quinoa makes it very satisfying.
Roasted Peppers & Sausage on Quinoa Pilaf
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Ingredients
- 1 ½ Tbsp butter
- ½ cup broken vermicelli noodles
- ¼ medium onion, diced
- 3 cups chicken broth
- 1 ½ cups quinoa, rinsed if needed (check label)
- 1 Tbsp olive oil
- ¾ medium onion, julienned
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp ground cumin
- 3 bell peppers, julienned: 1 red, 1 yellow, 1 green
- ½ cup chicken broth
- 12 oz chicken sausage, (about 4 links, sliced on a bias into ¾-inch pieces)
- Salt & Pepper to taste
Instructions
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Prepare the quinoa pilaf: heat a medium saucepan over medium heat and melt the butter. Add the broken vermicelli noodles and cook, stirring often, until the pasta turns golden. Stir in the diced onion and a pinch of salt; cook a few more minutes until the onion softens and begins to brown.
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Pour in 3 cups of chicken broth and bring to a boil. Add the rinsed quinoa, return to a boil, then reduce heat to a simmer. Cover and cook 20–30 minutes, until the quinoa grains are tender and the centers are soft.
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While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the sausage slices and brown them. Add the julienned onion and minced garlic and sauté 3–5 minutes until the onion edges start to color.
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Stir in the paprika and cumin and cook for 1 minute to bloom the spices. Add the julienned peppers and ½ cup chicken broth, then cook 10–15 minutes, stirring occasionally, until the mixture thickens and the peppers are tender. Season with salt and pepper to taste.
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To serve, spoon the quinoa pilaf onto plates and top with the roasted pepper and sausage mixture.
Notes
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