RECIPE: Chipotle Chicken Mango Sausage & Tomato Quinoa
Okay, so I haven’t blogged in a while. I’ve been busy – just finished my second of three terms in grad school! (I’m getting an MAT – should be licensed to teach high school and middle school by May 2012. Squee!) Anyway, I’ve finally got a break, and was referring someone to this blog, when I remembered I have the WORLD’S EASIEST, and possibly YUMMIEST recipe to post. It’s definitely one of my “What’s in the fridge, and how can I also get rid of stuff in the cupboard?” recipes – a truly “found feast” that’s great, healthy comfort food on a cold fall/winter day. Mangia bene!
Ingredients:
6 cups cooked quinoa (approx. 650 g)*
4 Al Fresco Chicken Chipotle Mango Sausages (1 package; approx. 350 g)
1 med-lg onion, white or yellow, diced
8 oz sliced fresh mushrooms (optional)
1 Tbsp olive oil
1 jar red pasta sauce (I used the tomato-basil variety)
1 can chopped stewed tomatoes (optional)
Red pepper flakes to taste (optional)
* If you don’t have leftover quinoa on hand (and if you don’t, why not? 
), it cooks up super fast. Boil 4 cups water, add 2 cups dry quinoa, and cook for 15 minutes, stirring frequently.
Directions:
Brown sausage, onion and (optional) mushrooms in olive oil. Add quinoa, tomato sauce, and (optional) stewed tomatoes. Heat on medium. That’s it – seriously! Serve in soup bowls, add pepper flakes for extra spice, if desired, and enjoy!
Serving Notes:
Makes about 7 servings of 250 g each. (I like to freeze leftovers, so I generally make a double recipe.) A note on the sausage: You can use any flavor you like, really. But I find the chipotle mango works really-really well with the tomato sauce and pepper flakes. Yum. (Have I drooled over this enough to convince you to try it? I sure hope so!!)
