Tuesday, June 18, 2013

QUINOA WITH KIELBASA AND VEGETABLES

Quinoa, friends! It is delicious, super healthy, and readily available. It can be used in place of rice in many recipes. 

serves 4-6

2 cups low-sodium chicken broth
1 cup rinsed and drained quinoa
1 kielbasa sausage, cut in half and then split lengthwise
1 Tb. olive oil
1 medium onion, diced
1 red bell pepper, diced
1 carrot, grated
1 zucchini, diced
1 yellow squash, diced

Put the chicken broth and quinoa in a medium saucepan and bring to a boil. Reduce heat and simmer for fifteen minutes, then let sit off the heat, covered, for 5-10 minutes.

Place the kielbasa split-side down in a large skillet and cook until browned. Remove to a cutting board and dice into bite-sized pieces. In same pan, add olive oil and cook the onion for about five minutes. Add red pepper and carrots and cook until just tender, then add the zucchini and yellow squash and cook to desired doneness. Add all components together in a large bowl or serving dish.

2 comments:

  1. Okay Charone, this week is going to be rescue dinnertime week. I've picked five recipes from your blog and will let you know how it goes! For this recipe (quinoa with kielbasa), I just want to make sure that "red pepper" means red bell pepper. Or is a red pepper some kind of Mexican pepper I don't know about? Thanks!

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    Replies
    1. Great! Good luck--I hope everything turns out well!

      Yes, red pepper means red bell pepper. Any sweet bell pepper will do. I will adjust the recipe to specify bell pepper.

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