Sausage Quinoa with Poblanos

5 from 1 reviews

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.

  • Author:
  • 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


  1. Cook quinoa as per package instructions. In the meanwhile, prepare vegetables.
  2. 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.
  3. 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.
  4. 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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