2020 is finally gone! Hooray! The holidays here were very quiet, just me, the hubby, and my two sons. I was not happy: I missed the festive celebrations with my family and friends. I had no tables to decorate, no menus to plan, no invitations to send. It was very weird for me, and very sad. Sure, it was nice to be with my sons on New Year’s Eve, as all of us usually go our separate ways, but as we rang in 2021, it was unusually quiet. As we watched the ball drop in New York, we remarked that it was strange not to see the crowds of people. All the same, I was glad to say goodbye to the old year and bring in the new one. I hope that this year will be good and prosperous for all.
Quinoa (pronounced keen-wah) is an ancient crop that has been eaten by the South American people for 5,000 years. It means “mother grain” in the Inca language. While some people refer to it as a grain, it is actually a seed. It is gluten-free, comes in different colors and is just plain delicious!
This hardy little seed looks a little bit like couscous, but is smaller in size and crunchier in texture. Quinoa is rich in lysine, which promotes tissue growth throughout the body, has a very high range of anti-inflammatory benefits and is rich in nutrients such as iron, magnesium, vitamin-E, potassium and fiber. Have I convinced you to try it yet?
Quinoa is also a very versatile food. It can be used in soups, salads, side dishes, and stuffing. I loved this recipe for so many reasons, foremost because it offers a healthy dish after all the heavily holiday food you may have eaten. This dish is perfect as a main or side dish. The quinoa flavor is a cross between brown rice and oatmeal, and it is deeeelicious. It is fluffy, creamy (and a little crunchy), and nutty. The broccoli, carrots, and sausage add additional depth, and will leave you happy and satiated if you cook this up as a main course. The thyme gives this dish a mild minty flavor that is savory with a little bit of sweet and peppery at the same time. The crushed red pepper flakes bring it a nice hot kick. It is then topped off with panko crumbs for delightful crunch, and cheddar that adds gooey cheesy goodness. This is the perfect modern comfort food, and I’m sure you and your family will love it!
This recipe is courtesy of Cooking Light and makes 12 servings for all to enjoy.
Ingredients for Cheesy Sausage, Broccoli and Quinoa:
2 ½ cups water
2 cups uncooked quinoa, rinsed and drained
1 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
½ cup chopped carrot
4 (4-oz.) links sweet chicken Italian sausage, casings removed
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 cups whole milk
2 cups unsalted chicken stock (such as Swanson)
6 cups chopped fresh broccoli florets
1 tablespoon chopped fresh thyme, divided
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¼ teaspoon crushed red pepper
½ cup whole-wheat panko (Japanese breadcrumbs)
4 ounces cheddar cheese, shredded (about 1 cup)
Preheat oven to 400°F.
Bring 2 1/2 cups water and quinoa to a boil in a large saucepan.
Reduce heat; cover and simmer 12 to 14 minutes or until liquid is absorbed.
Remove pan from heat; let stand 5 minutes.
Heat a large Dutch oven over medium-high.
Add 1 tablespoon oil to pan; swirl to coat.
Add onion, carrot, and sausage; cook 7 minutes, stirring to crumble sausage.
Remove sausage mixture to a bowl with a slotted spoon.
Add flour, butter, and garlic to drippings in pan; cook 2 minutes, stirring frequently.
Add milk and stock; bring to a boil.
Cook 2 minutes, stirring constantly with a whisk.
Reduce heat to medium; stir in broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon black pepper, and red pepper.
Cover and cook 2 minutes.
Stir in quinoa and sausage mixture.
Coat 2 (8-inch) square microwave-safe glass or ceramic baking dishes with cooking spray.
Divide quinoa mixture between dishes.
Combine remaining 1 1/2 teaspoons oil and panko in a bowl; add remaining 1 teaspoon thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, and cheddar.
Sprinkle cheese mixture evenly over casseroles.
Bake at 400°F for 18 minutes or until browned, or follow freezing instructions.
FREEZE: Cool unbaked casseroles completely; cover tightly with aluminum foil. Freeze up to 2 months. THAW: Remove foil. Microwave at HIGH 20 minutes or until thawed. REHEAT: Cover with foil and bake at 375°F for 25 minutes; then broil 5 minutes or until golden brown.
It’s that simple!
