It has been so cold this week, that I can’t help but be obsessed with the fact that it is almost March.
March = Warmer Weather = Happy Wendy!
I know it isn’t officially Spring until late in the month. But the time changes soon (YAY, longer days), things will start to bloom and these things are all very exciting to me!
(By the way, for those of you who hate Spring because you suffer from seasonal allergies check out this post I did. I used to have horrific allergies too.)
In anticipation of warmer weather VERY SOON, I thought I’d share one of the many comfort food recipes I have sitting in my dashboard before it’s too late.
(Power of positive thinking people….it will get warm soon!)
This dish is pure comfort food. I love to use spicy (turkey) sausage for that sweet/spicy blend but feel free to use any kind of sausage you like. Vegan sausage is also great in this – just make sure that it is gluten free if that is a concern for you!
Quinoa with Sausage, Pears and Candied Walnuts
- 1 tablespoon olive oil
- 12 oz. vegan Italian sausage or sausage of choice gluten free
- 1 cup chopped onion
- 2 tablespoon dry sherry
- 1 1/4 cup chicken or vegetable broth
- 1 cup quinoa rinsed
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme chopped (or ¼ teaspoon dried)
- 3 tablespoons fresh parsley chopped (or 1 tablespoon dried)
- 1 bay leaf
- ?2 small ripe pears peeled and cut into ½ inch pieces
- Candied Walnuts
- 1/2 tablespoon Earth Balance or unsalted butter
- ?1/4 cup walnuts chopped
- 1 tablespoon coconut palm sugar
- Sea salt and freshly ground black pepper
- Heat olive oil over medium heat in a skillet. Remove casings from sausage and slice. Cook for 8 to 10 minutes breaking up slices with a large spoon. Remove from pan with a slotted spoon and place on a towel lined plate. (Sausage is optional)
- Add onion and ½ tsp of salt and cook for 8 minutes or until onion is slightly tender. Add sherry to the pan and scrape up browned bits. Cook for 1 to 2 minutes, until the sherry has evaporated.
- Add in the broth quinoa, sage, thyme, parsley and bay leaf. Bring to a simmer and then reduce to low. Cover and cook for 30 minutes.
- Return the sausage to the pan and add in pears. Cook for 2 minutes and remove from heat. Cover and allow to sit for 5 minutes. Remove bay leaf from mixture. Top with walnuts and serve.
- Candied Walnuts While quinoa is cooking, melt butter over medium heat. Add walnuts and cook for two minutes, until lightly toasted. Add sugar and cook for one more minute or until the sugar is melted. Add a pinch of salt and remove from heat.
Recipe NotesServings 8, Calories 288, Fat 10.7g, Carbohydrates 27.9g, Protein 16.2g, Cholesterol 2mg, Sodium 288mg, Fiber 4.8g, Sugars 7.2g