This delicious spin on a New Orleans style dish will be sure to tempt your taste buds!
|1||(300 g) Maple Leaf Prime® Naturally Turkey Sausage, each sausage sliced on the bias into thirds|
|1 tbsp||(15 mL) olive oil|
|1 tbsp||(15 mL) butter|
|2 tbsp||(30 mL) Cajun seasoning|
|1 tsp||(5 mL) paprika|
|4 cups||(1000 mL) quinoa, cooked|
|1||small red pepper, diced|
|1||small green pepper, diced|
|1||small onion, diced|
|1 tbsp||(15 mL) garlic, minced|
|1/4 cup||(60 mL) fresh parsley, chopped|
|Tobasco or cayenne, optional|
HEAT butter and oil in a large skillet over medium high heat.
BROWN sausage for 3 to 4 minutes per side or until an internal temperature of 165 degrees is reached.
REMOVE onto plate and cover to keep warm.
IN the same skillet add onions and peppers.
COOK for 3 to 4 minutes.
ADD garlic and cook 1 minute longer.
STIR in cooked quinoa and seasonings and add sausages back to skillet.
COOK 2 to 3 minutes longer or until quinoa is warmed through.
SEASON with salt and pepper and stir in parsley.
SERVE with tobacco sauce or a dash of cayenne if desired for a little heat!
Make quinoa the night before. Dice vegetables and keep in air tight containers until ready to use.
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