Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon

Name: Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters arugula; 2 Tbsps minced fresh tarragon; 2 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 1 large spicy or sweet pork sausage, removed from casings and crumbled; 454 grams purple or white potatoes, peeled, cut into 1/2-inch dice; 118 milliliters black or regular quinoa; 2 Tbsps whole-grain mustard

Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free and dairy free recipe has 584 calories, 18g of protein, and 33g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of arugula, tarragon, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the purple plum you could follow this main course with the Plum and Berry Summer Puddings as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Cook quinoa according to package instructions.

Ingredients you will need

Quinoa

Place potatoes in pot; cover with cold water by 1 inch and sprinkle liberally with salt. Bring to a boil, and boil under tender, 4 to 5 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

Drain. Meanwhile, sauté sausage over medium-low heat until crisp and fat is rendered.

Ingredients you will need

Sausage

Drain on paper towels; reserve rendered fat.

Equipment you will use

Paper Towels

Whisk together oil, mustard, tarragon, 1/8 teaspoon salt and reserved fat. Gently mix 1 tablespoon dressing into potatoes while still warm. Fold potatoes, sausage and arugula into quinoa, and toss gently with remaining dressing.

Ingredients you will need

Potato

Tarragon