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Sausage & Quinoa Stew

Author - Alyssa Rimmer

Sausage-Quinoa Stew - celebrating Quinoa Week with Bob's Red Mill. Follow along with #quinoaweekIt'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.

Sausage-Quinoa Stew - celebrating #quinoa week with Bob's Red Mill

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.

Sausage-Quinoa Stew - celebrating Quinoa Week with Bob's Red Mill. Follow along with #quinoaweek

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.

Don't forget to follow #quinoaweek on Facebook & Twitter!

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Sausage & Quinoa Stew

Change things up with this yummy quinoa stew! We're using red quinoa, which can totally hold it's own against big flavors and dishes, to make a cozy and filling dinner!

Course Main Course
Cuisine American
Keyword healthy stew, sausage
Prep Time 5 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 356 kcal

Ingredients

Instructions

  1. 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.
  2. Add the garlic and cook until fragrant, 2 - 3 minutes.
  3. 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.
  4. Stir in the kale and let soften for 2 minutes. Season with salt and pepper. Enjoy!
Nutrition Facts
Sausage & Quinoa Stew
Amount Per Serving
Calories 356 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 620mg 26%
Potassium 1037mg 30%
Total Carbohydrates 33g 11%
Dietary Fiber 7g 28%
Sugars 3g
Protein 22g 44%
Vitamin A 71.4%
Vitamin C 73.5%
Calcium 16.5%
Iron 27.9%
* Percent Daily Values are based on a 2000 calorie diet.

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58 comments
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  1. 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.

  2. I love white quinoa but have never tried red. I definitely will be purchasing some and making the stew. Looks wonderful

  3. 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!

  4. 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.

  5. 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!

  6. I am interested in the rainbow quinoa, because I have tried the others already and look forward to something new!

  7. 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

  8. 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!

  9. 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!

  10. I never tried quinoa so any variety would be a first time. My friend thought I’d really like it but have been leery to buy it in case I don’t. A win for me could be a win for both of us! Thank you for offering a giveaway. They are fun to see all my friends win.

  11. tried to pin the actual contest but kept getting message stating suspicious pin and it wouldn’t take. don’t tweet or twitter, but did the rest. I have never tried quinoa and am very interested in fixing meatless items! The red sound delicious

  12. I can’t wait to try out these different types of quinoa! Just discovering quinoa for the first time and am loving it. Thanks for your awesome blog!

  13. It certainly is crockpot weather here in SC Pennsylvania so this is a must make for me. I would make this with red quinoa and use organic turkey/chicken sausage. Put in greens like kale and spinach too. It will have to be next week so I will keep you posted.

  14. Hi Alyssa!

    I can’t wait to try that recipe but I have a question: If I were to make this in a slow cooker, should I add the quinoa immediately or during the last few hours of cooking?

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