Spicy Sausage, Pepper, & Quinoa Stirfry

It’s time to spice things up! Try this super simple Cajun stirfry with Andouille sausage and peppers. Add quinoa for a complex carbohydrate to round out the meal.

 

Ingredients:

1 package of spicy Andouille turkey or chicken sausage (nitrate, preservative free)

3 tablespoons coconut oil

3 bell peppers (differing colors), large chop

1 yellow onion, large chop

1 cup dry quinoa (any type will work)

2 cups chicken broth (no or low sodium)

1 bunch scallions, sliced

Dried oregano

 

Preheat oven to 425 degrees. Cut peppers and onions into large chucks and spread on baking sheet. Coat with 1 tablespoon of melted coconut oil and season with salt, pepper, and oregano. Bake for 10 – 15 minutes. (Long enough to bring out the flavors but not lose their firmness.)

Place rinsed quinoa in sauce pan and cover with 2 cups of chicken broth. Bring to a boil. Reduce heat and cover for 15 minutes.

During the last few minutes of peppers and quinoa cooking, add 2 tablespoon of coconut oil to large skillet. Add sliced sausage. Allow to heat through and flavor the oil before adding peppers and onions. ┬áStir for 1 – 2 minutes and add cooked quinoa. ┬áStir again and add scallions.

Taste test for seasonings. Add any additional salt, pepper, or dried herbs of choice. Serve in bowls or cassoulet dish.

Laissez le bon temps rouler!