Sausage And Cherry Tomato Quinoa Recipes

10-MINUTE SAUSAGE SKILLET WITH CHERRY TOMATOES AND BROCCOLINI

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini image

This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.

Provided by Anna Stockwell

Categories Quick & Easy One-Pot Meal Dinner Sausage Tomato Garlic Thyme Kid-Friendly Small Plates

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
12 ounces fully cooked Italian sausage (about 4 links), sliced into 1/4"-thick coins
2 pints cherry tomatoes
2 garlic cloves, pressed or finely chopped
4 sprigs thyme
2 bunches broccolini (about 1 pound), trimmed, halved lengthwise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, cubed
Crusty bread (for serving; optional)

Steps:

Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted.
Divide sausage mixture among plates. Serve with bread alongside, if desired.

SAUSAGE AND QUINOA

Sausage and Quinoa image

Quinoa (pronounced KEEN-wah) has a light, nutty flavor with a wonderful texture that makes it fun to eat. Quinoa is the only grain that is a complete protein. It was the staple food of the Incas in Peru, who called it "the Mother grain." Find it near the rice or in the bulk food section of a health food store or your grocer's natural foods aisle. Store it in an airtight jar. Use your family's favorite type of sausage to make this recipe a real winner. Our current favorite is an organic chicken-feta sausage that we find in our regular grocer's freezer. There is no need to thaw frozen sausages; just be sure to separate them before adding them to the Dutch oven. Try this recipe with toasted buckwheat groats, also called kasha, for a change in flavor.

Yield serves 2

Number Of Ingredients 9

Ingredients

Olive oil spray
3/4 cup quinoa
1 cup broth (chicken or vegetable) or water
1/2 to 3/4 pound sausage links
1/2 green bell pepper, cored, seeded, and sliced
1/2 yellow bell pepper, cored, seeded, and sliced
1/2 red bell pepper, cored, seeded, and sliced
Sea salt
4 plum tomatoes, quartered lengthwise

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the quinoa into the pot, add the liquid, and stir to coat the grains and make an even layer.
Add the sausages to the pot in a single layer, if possible. Scatter the bell peppers on top and lightly season with salt. Top with the tomato wedges.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Fluff the quinoa with a fork when serving. Serve immediately.
Calories: 531
Protein: 28g
Carbohydrates: 57g
Fat: 22g
Cholesterol: 40mg
Sodium: 562mg
Fiber: 7g

ITALIAN SAUSAGE & QUINOA STEW

Italian Sausage & Quinoa Stew image

I like how the sweetness of the orange and yellow peppers blends with the spiciness of the Italian sausage. If you have trouble finding quinoa, substitute rice or tiny pasta in this recipe. -Marietta Slater, Justin, Texas

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

5 Italian sausage links (4 ounces each), casings removed
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 each medium green, sweet orange and sweet yellow peppers, cut into 3/4-inch pieces
1 cup quinoa, rinsed
1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch slices
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 (14-1/2 ounces) can beef broth
Minced fresh cilantro

Steps:

In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1188mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 8g fiber), Protein 17g protein.

ONE-POT QUINOA WITH SPICY SAUSAGE

One-Pot Quinoa with Spicy Sausage image

Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 lb lean spicy Italian turkey sausage, casings removed
2 teaspoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
1 package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 large tomato, seeded, chopped (1 cup)
1/2 cup chopped fresh cilantro

Steps:

In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
Remove from heat; stir in cheese. Top with tomato and cilantro.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g

SAUSAGE AND CHERRY TOMATO QUINOA

Sausage and Cherry Tomato Quinoa image

Make and share this Sausage and Cherry Tomato Quinoa recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces ground sausage
2 teaspoons olive oil
2 cups cherry tomatoes
2 1/2 cups hot cooked quinoa
1/4 cup dry white wine
salt and pepper
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

In large skillet, cook sausage until no longer pink. Remove to plate lined with paper towels. Wipe out skillet.
Add oil. Add tomatoes and cook, stirring for 4-5 minutes or until skin begins to split.
Reduce heat to medium and return sausage to the pan, along with the quinoa and wine.
Cook, tossing gently to combine, until warmed through. Serve sprinkled with cheese and parsley.

Nutrition Facts : Calories 479.2, Fat 29.6, SaturatedFat 9.3, Cholesterol 68.6, Sodium 681.9, Carbohydrate 28.4, Fiber 4.2, Sugar 2.2, Protein 21.9

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