Sausage And Cherry Tomato Quinoa Food

SWEET CHERRY TOMATO AND SAUSAGE BAKE

Sweet Cherry Tomato and Sausage Bake image

There are so many things I love about this dish: it's all cooked in 1 pan; we're using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using canned tomatoes; and we're roasting the sausages, which I think is far better than frying or broiling them. Try to buy the best fresh coarsely ground sausages you can. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Provided by Jamie Oliver

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality coarse Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
Once cooked, you'll have an intense, tomatoey sauce. If it's a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like - I tend to make mine quite thick - then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
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SAUSAGE AND QUINOA

Sausage and Quinoa image

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.

Yield serves 2

Number Of Ingredients 9

Ingredients

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

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the quinoa into the pot, add the liquid, and stir to coat the grains and make an even layer.
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.
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.
Calories: 531
Protein: 28g
Carbohydrates: 57g
Fat: 22g
Cholesterol: 40mg
Sodium: 562mg
Fiber: 7g

FIVE (OR MORE!) INGREDIENT GARLIC QUINOA

Five (Or More!) Ingredient Garlic Quinoa image

This makes such a nice side dish. I even like it cold as a salad the next day! 06/28/08 - UPDATE!! As I have already said, I like this for a salad too. Today I added some chopped egg whites, chopped black olives, some scallions (green and white). I then tossed with one tbls each of EVOO and red wine vinegar. Realllllly good! 07/24/08 - ANOTHER UPDATE! Wow, instead of using the fresh garlic, use roasted! I had several bulbs roasting while I was making dinner. They smelled SOOO good and that is when I figured it could only make this dish better. Just leave out the minced garlic and when the dish is finished, stir in about five squeezed out chopped cloves and then serve. YUM! 07/29/08 - STILL ANOTHER UPDATE! I have really gotten on the quinoa bandwagon. Put together two more recipes, so if you like quinoa as much as me, take a look. I'm not bragging, just sharing a good thing....recipe#316192 and recipe#316159.

Provided by Happy Harry 2

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup sweet onions or 1/2 cup red onion, chopped
2 teaspoons fresh garlic, minced
1 small carrot, grated
1 cup quinoa, rinsed, drained & toasted (see Quinoa-Toasted)
2 cups water
1/4 teaspoon sea salt

Steps:

Make sure you rinse the grain under cold running water several times to remove coating (not something you can see).
Spray medium size saucepan with vegetable oil.
Add onion & cook about 3 minutes, add garlic & cook another 2 minutes.
Add rest of ingredients & bring to a boil.
Reduce heat, stir and cover.
Simmer 15 minutes or until all the water is absorbed.

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Sausage And Cherry Tomato Quinoa Food

SWEET CHERRY TOMATO AND SAUSAGE BAKE

SAUSAGE AND QUINOA

FIVE (OR MORE!) INGREDIENT GARLIC QUINOA

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