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Sausage Quinoa Salad

As you may have noticed, I've been sort of cheating on the Paleo way of eating by a few of my recipes having things NOT Paleo-friendly, like quinoa or pita.  My system doesn't seem to like the pita (which really is whole wheat flat bread - the thicker stuff), but it seems to do alright with quinoa.  However, last week I skipped my progress stuff due to losing all my data and currently in the process of restoring everything by the grace of God and a wonderful friend who really has held my hand (over the internet) on all this.

Anywho . . . my 8-yr old son who always seems to be hungry, asked me to cook him something.  We don't keep premade foods at home typically, so it means making everything from scratch, including any sauces, dressings, dips, etc.  There are plenty of fresh fruits & veggies, as well as protein sources, nuts, and some dairy (yes, dairy is not Paleo friendly to those die hardists).

Here is what I came up with.  Unfortunately, I didn't take any pictures.  If you want to make this Paleo-friendly, then just nix the quinoa and add more Mexican squash.  It's just as good.

Serves 6

  • 2 cups dried quinoa
  • 4 cups water (I'm guessing this is what I used, as I didn't measure)
  • 2 tspns turmeric
  • sea salt & pepper, to taste
  • 1 lb sausage (any type you want), sliced into thin slices
  • 1 medium brown onion, diced
  • 1 large Mexican squash, diced
  • 1/2 bunch cilantro, coarsely chopped
  • Prepare the quinoa like you would regular rice.  I use a rice cooker and I just throw the quinoa in (after you wash it - rinse it in water a few times while gently scrubbing between fingers, water should be clear), put enough water where if I put my middle finger on top the quinoa, the water comes to my first knuckle.  This always gives me perfect quinoa (or rice) every single time without measuring anything.
  • Throw in any spices you want, which in this case, all I use are turmeric, salt and pepper.
  • Close the lid and turn on rice cooker to cook.  My rice cooker automatically cooks whatever is in it and shuts off by itself.  Most rice cookers work similarly and are fairly inexpensive.  If you cook rice, quinoa often, I highly suggest investing under $20 for one of these (or find them for less in a thrift store.
  • In a large skillet on medium high heat, cook the sausage slices until they are slightly browned, stirring periodically - this will take a few minutes.
  • Add onions and cook for another 1-2 min..
  • Add Mexican squash and stir until mixed.
  • Reduce heat to medium.  Cover and cook for another 10 min.  If you don't want to do this, then just cook for another 4-5 min.  The squash should be cooked by then.  I just like to cover it to really infuse all the flavors.
  • Once quinoa is done, put quinoa in a large bowl.  Add sausage mixture & cilantro and mix well.
  • Serve either hot or warm.  I find that cold sausage doesn't taste that great and prefer this quinoa salad to be warm or hot.


Sophia said...

this sounds yummy!
I tried posted before on your financial update post but it didn't go thru so hopefully this one shows up. You are doing a great job

Doris said...

Hi Sophia,

It was so yummy by the end of the day, there were hardly any leftovers.

I'm sorry that when you tried to post before, it didn't work. I do moderate the comments, but when I see the comments, I will post, as long as someone isn't trying to spam me.




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