Today my long sought, long awaited, recently ordered from Amazon, black quinoa. After gleefully ripping the tape off the box (bare fingers, I was too impatient for scissors), I mixed some of the black with some red and white, tossed it on the rice cooker, and only then looked around to see what I had around to go with it. This is the entirely satisfactory result.QUINOA & BRUSSEL SPROUTS CASSEROLE 1 C quinoa
2 C water
1 T salt Cook as standard for quinoa, or use rice cooker. 1 pound brussel sprouts, halved
1 & 1/2 C chopped onions
2 sausages, chopped (I used Cranberry Cognac Chicken Sausages by Amy’s)
1/2 C dried sweetened cranberries
1 T olive oil
1 t salt The brussel sprouts were steamed over the rice cooker, but probably could have been sautéed. The onions were sautéed in the olive oil with the sausage and salt. The cranberries were rinsed with water, then mixed with the onions and sausage.
1 T olive oil 1 T Worcestershire sauce (or equivalent)When the quinoa finished cooking, and cooled slightly, I tossed it with olive oil and the Worcestershire sauce. Mixed all ingredients, packed up the extras for other meals. It made enough for 4-5 servings. I liked it quite a bit, but might use more onion and olive oil.