This is my ultimate standard go-to dish because I usually have all the ingredients on hand and it’s done in about a half an hour, including chopping.
If you’ve made quinoa before and thought it tasted like wallpaper paste, try rinsing it in a sieve before cooking. “They” (as in, the powers that be on the internets) claim that quinoa has a bitter coating on it that needs to be rinsed off. It sounds like a bunch of baloney but alas, I always rinse.
In addition to this recipe being a super quick “school-night” meal, sausage thaws in a snap, even if you forget to take it out of the freezer before you leave for work.
You can use any combination of sausage, spices, and/or vegetables hanging around in your refrigerator. Just make sure the sausage is either smoked or already cooked and be cognizant of the spices in your sausage of choice. I would say that the very common jalapeño cheese sausage that graces most hunter’s freezers is not the best choice because the cheese melts out of the sausage pieces while cooking, however, that happens to be what I used here so it’s not a deal breaker if that’s watcha got.
- 1 tablespoon olive or vegetable oil
- 1/2 onion diced
- 1 carrot diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 already cooked or smoked venison sausages about 1/2 pound
- 1 cup quinoa rinsed
- 2 cups water
- salt and pepper to taste
Heat the oil in a pan over medium heat. Add the chopped vegetables (minus the garliand a pinch of salt and pepper to taste and sauté until the onions are translucent, about 5 minutes. Then add the garlic and sausage and continue to cook until the sausage starts to sear.
Add the quinoa and stir it around the pan a bit to toast it and coat it with any oil or sausage fat that remains in the pan. Add the water, lemon zest and bay leaf (if usinand bring to a boil. Simmer for 15-20 minutes, or until the quinoa has absorbed all the liquid and is light and fluffy. Garnish with avocado and serve as is or over a bed of greens.
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