In any case, this recipe is still rather tasty even with a different kind of sausage. Eating it feels very comforting. I added a bit more spice to my version, but do whatever floats your boat.
Andouille Sausage & Quinoa
adapted from Coconut & Lime
- 1/2 lb. Andouille Sausage, sliced on the bias
- 2 c Chicken broth
- 1 c Quinoa
- 2 Cloves garlic, minced
- 1 Onion, diced
- 1 Stalk celery, diced
- 2 T Olive oil
- 1 t Smoked paprika
- Salt, pepper, chili powder, and smoked paprika (to taste).
2. Add the quinoa, cook 1 minute.
3. Add the broth and smoked paprika. Bring to boil, then reduce heat and cover. Cook about 20 minutes or until the quinoa is translucent and has a small, visible spiral. Adjust spices to taste. Serve hot.