Quinoa (pronounced KEEN-wah) has a light, nutty flavor with a wonderful texture that makes it fun to eat. Quinoa is the only grain that is a complete protein. It was the staple food of the Incas in Peru, who called it “the Mother grain.” Find it near the rice or in the bulk food section of a health food store or your grocer’s natural foods aisle. Store it in an airtight jar. Use your family’s favorite type of sausage to make this recipe a real winner. Our current favorite is an organic chicken-feta sausage that we find in our regular grocer’s freezer. There is no need to thaw frozen sausages; just be sure to separate them before adding them to the Dutch oven. Try this recipe with toasted buckwheat groats, also called kasha, for a change in flavor.

　　

Ingredients

serves 2

　　Olive oil spray

　　3/4 cup quinoa

　　1 cup broth (chicken or vegetable) or water

　　1/2 to 3/4 pound sausage links

　　1/2 green bell pepper, cored, seeded, and sliced

　　1/2 yellow bell pepper, cored, seeded, and sliced

　　1/2 red bell pepper, cored, seeded, and sliced

　　Sea salt

　　4 plum tomatoes, quartered lengthwise

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Pour the quinoa into the pot, add the liquid, and stir to coat the grains and make an even layer.

　　

Step 4

Add the sausages to the pot in a single layer, if possible. Scatter the bell peppers on top and lightly season with salt. Top with the tomato wedges.

　　

Step 5

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Fluff the quinoa with a fork when serving. Serve immediately.

　　

nutrition information

Step 6

Calories: 531

　　

Step 7

Protein: 28g

　　

Step 8

Carbohydrates: 57g

　　

Step 9

Fat: 22g

　　

Step 10

Cholesterol: 40mg

　　

Step 11

Sodium: 562mg

　　

Step 12

Fiber: 7g

　　Glorious One-Pot Meals