Make-Ahead Mustardy Quinoa With Sausage, Potato, And Tarragon Recipe
- 1/2 cup black or regular quinoa
- 1 pound purple or white potatoes, peeled, cut into 1/2-inch dice
- Kosher salt
- 1 large spicy or sweet pork sausage, removed from casings and crumbled
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons whole-grain mustard
- 1 1/2 tablespoons minced fresh tarragon
- 2 cups arugula
- Cook quinoa according to package instructions. 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. Drain. Meanwhile, saute sausage over medium-low heat until crisp and fat is rendered. Drain on paper towels; reserve rendered fat.
- 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. Serve immediately, or refrigerate until ready to eat. Reheat or enjoy at room temperature.
black, purple, kosher salt, sweet pork sausage, extravirgin olive oil, wholegrain mustard, tarragon, arugula
Taken from www.seriouseats.com/recipes/2013/07/make-ahead-mustard-quinoa-sausage-potato-tarragon-recipe.html (may not work)