Wednesday, March 11, 2009

Sausages with Garlic Quinoa

I was hoping to make garlic lentils since I thought we had them, but of course we were out. So I decided to use quinoa instead. The sausages were just some chipotle chicken sausages I had picked up at Trader Joe's...they were okay. And of course we served it with our favorite...roasted asparagus.

1 cup uncooked quinoa
2 cups water
1 fresh bay leaf
4 large cloves garlic, grated or minced
1/3 cup extra-virgin olive oil

1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
Salt and freshly ground black pepper

sausages of your choice

In a pot, bring the water and quinoa to a boil. Cover, reduce heat to low, and simmer 15 minutes. In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.

Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

When the quinoa is done, and all water has absorbed, remove from heat, and remove bay leaf. Toss the hot quinoa with garlic oil, parsley and salt and pepper and serve.

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