Nutrition Info is back at the bottom of recipes…I mean, I will do my best whenever I can.:)
Boy, this sausage quinoa recipe has a kick. I originally wanted to make it with rice but because I also made rice pudding the same day (coming next), I chose quinoa. It was quite spicy, however if you are one of those who commented “I doubled the spices” on my Crock Pot Butter Chicken, you should be fine and might have to just half double poblanos here. I’m more of a mild girl and this quinoa was more of a medium. I managed to eat it just fine because it was delicious and I LOVE fried peppers, any kind. And why not sweat a bit more since we have been sweating non-stop since June here in Vancouver. I hope those 5 deodorants now suddenly make sense…
Last week at the farmer’s market I just got a tiny bit excited with deep coloured green poblanos. I didn’t have much time to think what I will be doing with them because I was rushing to my oldest son’s Bday party (as always I’m in a rush, I feel like I live my own Amazing Race). I grabbed 6 and seemed like couldn’t stop chopping. That day it was therapeutical…
I added both green and red bell peppers because they do taste slightly different. Red bell peppers are sweet and mild where as green ones have sharper pepper presence in your mouth which I just love. No brainer they go well with poblanos since all of them are one big happy pepper family. Adding chili powder and cumin was another no brainer since poblanos scream Spanish, Hispanic, Tex Mex or whatever you name those flavours. When you roast, saute, bake, grill, boil or do anything to peppers, their amazing fragrances come out which I absolutely LOVE!
Alex must have read this as now my chili powder container says “chill” twice, for idiots. Assuming I’m the only one cooking with chili powder, the idiot is me. He said he found a black sharpie in his backpack and fixed it for me. No wonder, I couldn’t find it in the kitchen since we have had only one sharpie for the past 5 years.
You can barely see sausage but it is there. A mere 7 oz of it. It is against my “religion” to eat a lot of sausage, eggs and bacon. Even organic. I will use it as a condiment here and there but that’s about it. So, I had these 4 small breakfast sausages I got at a farm last month. I wasn’t impressed with the farm, so nothing to brag about. Technically, chicken is certified organic but they all live in a barn. So sad. I got the sausage anyways because with a 4 year old always in tow I’m making my own sacrifices. I need to stay sane and can only do so much to save our world and chickens. Amen.
As soon as I taste tested this sausage quinoa I loved it and at same time realized kids won’t eat it – too spicy. I was going to make borscht to last us a few days and that is what I did. They gladly ate it and both, me and Alex, enjoyed a bit of a sweat.:)
Sausage Quinoa with Poblanos
Sausage Quinoa with Poblanos is 30 minute dinner recipe with sautéed onions, green and red bell peppers, poblanos, quinoa and chicken sausage. It is delicious and spicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- 1 cup quinoa, uncooked
- 7 oz any chicken sausage, casings removed
- 1 tbsp coconut oil or avocado oil
- 1 medium red onion, finely chopped
- 2 large red bell peppers, finely chopped
- 1 large green bell pepper, finely chopped
- 6 smaller poblanos, finely chopped
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp chili powder
- 3 lime wedges, squeezed
- Cook quinoa as per package instructions. In the meanwhile, prepare vegetables.
- Preheat large non-stick skillet on medium heat and add chicken sausage meat. Cook until cooked through and browned pieces appear, stirring and breaking into small pieces with spatula. Transfer to a large bowl or dish.
- Return skillet to medium heat and swirl oil to coat. Add onions and saute until translucent, stirring occasionally. Add red, green and poblano peppers and cook for another 5 minutes or so, stirring occasionally. Peppers should be fragrant and golden brown sides appear on some.
- Return sausage to the skillet and add cumin, salt and chili powder. Stir well, remove from heat and transfer to a previously used bowl or dish. Fluff quinoa with a fork, add to a bowl, squeeze lime on top and stir gently until well mixed. Serve hot or cold.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop with a splash of water covered on low.
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