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October 28, 2013

by Alyssa

Sausage & Quinoa Stew

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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!

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!
Prep Time 5 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 356kcal
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  • 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!


Calories: 356kcal | Carbohydrates: 33g | Protein: 22g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 620mg | Potassium: 1037mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3570IU | Vitamin C: 60.6mg | Calcium: 165mg | Iron: 5mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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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. Red because I’ve never had it before! Tri-color would look so beautiful on the plate though! Thanks for the giveaway!

  6. 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!

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

  8. 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

  9. 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.

  10. tri-color to make a stew with roasted squash, beans and spinach. beautiful, warm and colorful with tons of flavor

  11. 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.

  12. 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!

  13. 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!


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