I've been trying new quinoa recipes lately and there have only been a couple that I would recommend and make again - and this one is definitely at the top of the list! The blend of flavors is perfect and it makes for a healthy main dish or side dish.
This recipe uses Johnsonville's Cajun Style Chicken Sausage and I entered the recipe in the Johnsonville Classic Cook-off. Johnsonville Chicken Sausage is a great addition to any meal and it's so easy to prepare since it is already fully cooked.
Spicy Johnsonville Chicken Sausage & Quinoa Pilaf
Prep time: 10 minutes Cook time: 15 minutes
2 cups low-sodium chicken stock
1 cup quinoa
1/3 cup diced sundried tomatoes
1 ½ tablespoons olive oil
¾ cup sliced mushrooms
1/2 large red onion, chopped
2 Johnsonville Cajun Style Chicken Sausages
¼ cup green bell peppers, chopped
¼ cup red bell peppers, chopped
2 cloves garlic
1 tablespoon dried basil
1 tablespoon dried parsley
2 tablespoons pine nuts, lightly toasted
½ teaspoon cayenne pepper
Sea salt and freshly ground pepper
In a medium sized saucepan, combine the quinoa and stock and bring to a boil. Reduce heat, cover and lightly simmer for 15 minutes or until liquid is nearly absorbed. Remove from heat and add sundried tomatoes to pot, cover and allow them to steam with quinoa for five minutes. Meanwhile, in a medium skillet, heat the oil over a medium-high heat. Add the mushrooms and cook stirring occasionally until the mushrooms are slight browned. Add the Johnsonville chicken sausage and onions and cook until the onions soften and become translucent, about 5 minutes. Add peppers and garlic and sauté until fragrant but not brown. Fluff the steamed quinoa and tomatoes with a fork; add the chicken and onion mixture, pine nuts, herbs, and cayenne pepper. Season with salt and pepper and serve.