It’s our first recipe for #quinoaweek today! Today, we chatting about red quinoa and why it’s so special. Red quinoa is a bit more rare that white/golden quinoa, and while many people think they’re interchangeable, I think the two are quite different.
I find red quinoa to have a stronger flavor and much heartier texture. You lose some of the fluff you get with white quinoa, but not in a bad way. Red quinoa can totally hold it’s own against big flavors and dishes, especially like this quinoa stew.
Has it been cold where you live? Sheesh, I feel like the weather just chose to completely skip fall and turn winter. I’m in Vermont visiting my parents right now and there was even snow on the forecast yesterday. Thank goodness it didn’t come…
Snow before Halloween? I’m so not ready for winter…
You would thinking that growing up in Vermont would have hardened me. That I would relish the first snow and be so excited that my world was about to become a winter wonderland. But that’s so not me. I’m not a cold person. I wish that I could be wrapped in an electric blanket all winter long, drinking tea and hot chocolate and eating meals like this.
What I love about this quinoa is how heart-warming and delicious it is. It’s loaded with hearty ingredients, most of which I bought at my local farm stand, and is the perfect bridge between fall and winter.
My dad and I made a big pot of it on Thursday and we were eating it for the rest of the week (and through the weekend). We had it for dinner twice last week and me and my mom both had it for lunch. It reheated so well and was honestly just sensational.
Plus, I think you could totally make a big bath of this, freeze it and then thaw out for a super quick meal this winter. If you’re anything like me, you’ll be craving a rich, hearty stew like this.
Preheat the oil in a large cast iron pot over medium heat. Add the sausage and start to break up with a wooden spoon. Continue to cook until the sausage is browned and has released some of it's liquids.
Add the garlic and cook until fragrant, 2 - 3 minutes.
Pour the contents of the tomatoes into the pot, then add the beans and quinoa and stir to combine. Stir in the water and chicken broth, and bring to a boil. Reduce to simmer, leaving the pot partially covered until quinoa is cooked, about 20 minutes.
Stir in the kale and let soften for 2 minutes. Season with salt and pepper. Enjoy!