from our neighbors at Back Forty Beer Company

 

1 pound Dean’s sausage, hot or mild
1 1/2 c quinoa, rinsed
1 1/2 c Pilsner beer
1 t salt
1/2 t pepper
1/2 c almonds, slivered or sliced
2 garlic cloves, min
1/2 green onion, sliced thin
handful of dried apricots, chopped small(optional)
Gorgonzola or feta, optional

Cook quinoa in beer, salt and half the water called for per package directions. Using beer in place of half of the water will bring in a lot of flavor. Season with pepper. While quinoa is cooking, brown the sausage in a skillet and crumble as it cooks. Add minced garlic in during the last few minutes of cooking the sausage and drain if needed. Add sausage to quinoa and mix together well. Season with salt and pepper as needed. Fold in green onions and dried apricots. Top with gorgonzola or feta. Delicious served hot or room temperature.  To feature this dish try serving over kale.

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