Eric's Quinoa and Sausage Crockpot Stew

Eric gets full credit for this fabulous dinner.   We all loved it - and,  and! - it was a crockpot thing so we threw it in the pot, covered it up and went into town between snowstorms.  

Awe.  Some. 

It's a hearty blend of quinoa and beans, gussied up with carrot slices, onions and garlic and a pinch or two of garden herbs.   

We liked it thick as a stew, but if you added extra water or broth, it would make a terrific brothy soup, too.  

Eric's Quinoa and Sausage Crockpot Stew
www.rurification.com

1 lb sausage, crumbled, browned and drained
4 cloves garlic, minced
1 onion, chopped
1 can black beans
1 can great northern beans
2 chopped carrots [or more!]
5-6 cups water
1 3/4 cups mixed quinoa, well rinsed
3 chicken bouillon cubes
1/4 tsp dried thyme
1/4 tsp dried oregano
1 bay leaf

Cook up the sausage with the onion and garlic.  Drain the fat off and put in the crockpot with everything else.   Cook 6-7 hours on low.    If your quinoa takes up too much water, add more.   You can add extra water or broth to make a thinner, brothy soup.    Add a few stalks of celery for you celery lovers out there.   It's pretty hard to go wrong here.

A note about quinoa.  We get red, black and white quinoa from our local international market [Sahara Mart] in the bulk section.   Then we get home and mix it all together and store it in quart jars.    We like the white quinoa by itself in some things, so we always buy extra of that and leave a jar of plain white, too.     

Rinsing the quinoa is very important!    I drop it in the bottom of a large soup pot and run water over it until the pot fills.   Then I stir it around.   The water will cloud up, but the quinoa will settle pretty quickly.    I pour the old water off and do it all again two or three times.   If your pot is the right height [tall!], you can just run a constant gentle stream straight in the pot and the quinoa will stir up, but stay in the bottom with the flow while the old water pours out the top.     You can also bundle it and rinse it in a towel or several layers of cheesecloth or a fine mesh strainer.    Whatever works.

Orange Garlic Basil Chicken, Quinoa and Veg Stir Fry

I gave a friend of mine a jar of this beautiful Orange Garlic Basil Glaze that I made last year.   She's a much more creative and knowledgeable cook than I am and I was thrilled when she emailed me the recipe that she'd come up with for this glaze.  You'll love it! Take your time and enjoy the resulting feast.  

Thank you, Sharon!! 

Sharon's Orange Garlic Basil Chicken and Quinoa w/Vegetable Stir Fry

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• 1 small half pint of Robin’s Orange Garlic Basil Glaze  (you will use most if not all of it)
• 1 chicken breast half – butterflied
• ½ cup quinoa
• 1 cup of water, plus 3 TBS of water for veggies.
• 3 cups (or more) vegetables - cut small (eggplant, onions, zucchini, brocollini, mushrooms, carrots – whatever combo you like!)
• 1 TBS soy sauce
• 2-4 TBS chopped fresh basil
• Olive oil – as needed.

Thin 2-3 tbs of Orange Garlic Basic Jam in enough Olive Oil to thin to a thick liquid in a zip lock bag.  Add 1 butterflied skinned chicken breast.  Let sit in the refrigerator 4 hrs or longer.

25 minutes before you are ready to eat pre-heat the grill.

20 minutes before dinner put the chicken on the grill.  At the same time, combine ½ cut of Quinoa in 1 cup of water, salt to taste and simmer.  

Meanwhile: chop ½ small onion, sauté in a bit of olive oil, when translucent add up to 3 cups of vegetables (brocollini, mushrooms, kale, grated carrots, or whatever you like)

About 9 minutes later flip the chicken. At this point add a bit of water to the vegetables to help steam them (if the vegetables are thick – cover to condense heat – else, leave the lid off!).  Your vegetables should end up a bit on the crisp side.

15 minutes after you started the chicken and quinoa, take the chicken off the grill, take the quinoa off the stove (the quinoa should be a soupy and a bit underdone – adjust your time if needed).

Dump the soupy quinoa in the vegetables.  Dollop 3-4 TBS (or to taste) of Orange Garlic Basil Glaze in the pan and stir to dissolve.  Slice the chicken and add it to the same pan.

Continue “evaporating” the liquid until thickened – about 5 minutes.  Add 1 tbs of soy sauce and some fresh chopped basil. Serve.  Will easily feed 2 – 3 if accompanied with a side dish (VERY filling – and light at the same time)