Sausage & Quinoa Stew
It's our first recipe for #quinoaweek today! Today, we chatting about red quinoa and why it's so special. Red quinoa is a bit more rare that white/golden quinoa, and while many people think they're interchangeable, I think the two are quite different.
I find red quinoa to have a stronger flavor and much heartier texture. You lose some of the fluff you get with white quinoa, but not in a bad way. Red quinoa can totally hold it's own against big flavors and dishes, especially like this quinoa stew.
Has it been cold where you live? Sheesh, I feel like the weather just chose to completely skip fall and turn winter. I'm in Vermont visiting my parents right now and there was even snow on the forecast yesterday. Thank goodness it didn't come…
Snow before Halloween? I'm so not ready for winter…
You would thinking that growing up in Vermont would have hardened me. That I would relish the first snow and be so excited that my world was about to become a winter wonderland. But that's so not me. I'm not a cold person. I wish that I could be wrapped in an electric blanket all winter long, drinking tea and hot chocolate and eating meals like this.
What I love about this quinoa is how heart-warming and delicious it is. It's loaded with hearty ingredients, most of which I bought at my local farm stand, and is the perfect bridge between fall and winter.
My dad and I made a big pot of it on Thursday and we were eating it for the rest of the week (and through the weekend). We had it for dinner twice last week and me and my mom both had it for lunch. It reheated so well and was honestly just sensational.
Plus, I think you could totally make a big bath of this, freeze it and then thaw out for a super quick meal this winter. If you're anything like me, you'll be craving a rich, hearty stew like this.
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Sausage & Quinoa Stew
Ingredients
- 1 lb. sausage any variety, casings removed
- 2 tablespoon olive oil
- 2 garlic cloves minced
- 2 cans diced tomato
- 1 can cannelloni / great northern beans
- 1/2 cup red quinoa
- 2 cups water
- 2 cups chicken broth
- 3 - 4 cups kale chopped
- Salt & pepper to taste
Instructions
- Preheat the oil in a large cast iron pot over medium heat. Add the sausage and start to break up with a wooden spoon. Continue to cook until the sausage is browned and has released some of it's liquids.
- Add the garlic and cook until fragrant, 2 - 3 minutes.
- Pour the contents of the tomatoes into the pot, then add the beans and quinoa and stir to combine. Stir in the water and chicken broth, and bring to a boil. Reduce to simmer, leaving the pot partially covered until quinoa is cooked, about 20 minutes.
- Stir in the kale and let soften for 2 minutes. Season with salt and pepper. Enjoy!
Nutrition
And NOW for the giveaway!!
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I’ve never had tri-color, so I’d love to tri (hehe) it! 🙂
I look forward to trying this recipe!!! Thanks for sharing!
I would love to try !!
I am excited to try the tri colored! I would love to try it with some blanched vegetables like carrots, peas, bell pepper and tomato, tossed with a light Olive oil, lemon juice, salt and pepper.
Since you are talking up the red quinoa, that one more def!!!
I love white quinoa but have never tried red. I definitely will be purchasing some and making the stew. Looks wonderful
I would love to try the tri-color. It would make such a pretty side dish. I’m thinking a Mexican or Greek inspired quinoa salad!
Wow, would love to try the tri-colored and the red quinoa. I love Bob’s Red Mill products. Thanks for the chance to win.
This sounds wonderful! I love red quinoa. Can’t wait to try it!
Red Quinoa Breakfast Porridge!
I’m excited about the tri-color quinoa! I have a recipe for quinoa veggie stir fry I’d love to try
Red because I’ve never had it before! Tri-color would look so beautiful on the plate though! Thanks for the giveaway!
I like the tri-color. I use it to make a gluten-free tabbouleh.
I LOVE quinoa and can’t wait to try all three of these! Thank you for the Sausage & Quinoa Stew recipe…I will enjoy making that real soon!
The tri-color is beautiful!! Thanks for the wonderful giveaway.
I’d love to try the red quinoa – I would like a heartier flavor with my dishes.
I’d try TriColor Quinoa with a veggie mix blend!
Tri-Colored Quinoa! It will give any grain salad a beautiful look!
Would love to try the tri-color quinoa.
I tried to Pin the image, but Pinterest won’t let me, it says it is spam! 🙁
I am interested in the rainbow quinoa, because I have tried the others already and look forward to something new!
I love the simplicity of the ingredient list – my kind of stew! hehe.
I’m definitely going to try this one!
We eat the white quinoa regularly but I’ve never tried the red and would like to. 🙂
I wanted to print one of your recipes, and when I clicked on that Print button, I got the whole page, including comments, etc. which would have been 5 pages… I wonder if you can change the print function so as to just get the recipe… thanks for your consideration… Marilyn
I would use the red quinoa and make this sausage stew sounds delish
I would love to try Bob’s Red Mill quinoa. I cook and bake all the time and quinoa is my favorite grain. I would make something savory with vegetables and also something sweet such as cookies or fruit bars.
tri-color to make a stew with roasted squash, beans and spinach. beautiful, warm and colorful with tons of flavor
I’d like to try the tri-color in the shrimp and veggie “fried rice” dish…..:)
*hugs*
LadyM
I’d love to try new kinds of quinoa. I’ve only had the white quinoa but lately I’ve been using it more and more often.
I might make something I’ve never made before!
I have been loving Quinoa lately, love to mix in a buncha veggies and add it to my salads for dinner. I would really like to try the red one!
I’d try the white quinoa for a side dish to an entree.
Love all your Recipes Alyssa! I put quinoa in everything from cookies to pizza dough, to apple crisp topping and burritos! Yummy! The tricolor looks like lots of fun!
looking forward to trying the Tri-Color
I love regular quinoa, but have yet to try red, though I would like to. That stew sounds fabulous!