hungarian sausage & eggplant zucchini quinoa

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch on 09.12.11 at 7:52 pm

sausage party redux. taking a little inspiration from a previous yumyumyummers recipe for spicy mexican chorizo couscous, here’s a hearty, hungarian sausage quinoa recipe that is just as meaty as it is veggie.

i found some smoked hungarian farm sausage at the local farmers’ market and thought it would pair nicely with baby eggplant and yellow zucchini. add some quinoa, tomatoes & balsamic flavours and you’ve got yourself some fantastic light fare to nosh on. here’s how…

the quinoa:
– bring to a boil: 1 cup (250mL) organic quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff w/ a fork.

the eggplant:
– heat up 1 tbsp extra-virgin olive oil (evoo) in a large saucepan on medium heat
– add 4 baby eggplants (sliced thin rounds) to pan
– season w/ ground black peppercorns to taste
– drizzle balsamic vinegar on eggplant slices
– sauté eggplant for a few min until semi-firm
– remove from heat & set eggplant aside on plate (covered)

the hungarian sausage:
– two sticks of smoked hungarian farm sausage (sliced rounds)
– use the same saucepan that you used for the eggplant & add 1 cup of water
– boil the sausage for 10min or so, to half-cook the meat (on high heat)
– remove sausage from pan and drain remaining water from pan
– set sausage aside, and allow to cool for 1-2min

the meat & veg medley:
– brown 1-2 green onion stalks (diced, rooted stems removed) w/ 1 tbsp evoo in the same pan
– add boiled hungarian farm sausage to pan
– add a dash of salt
– season w/ ground black peppercorns to taste
– add 1/2 yellow zucchini (rough chop) & 1 large tomato (diced) to sausage in pan
– season w/ ground black peppercorns
– drizzle balsamic vinegar over sausage & veggies
– cook until sausage is browned and cooked through (on medium heat; do not overcook)

(tip: this hungarian farm sausage from the local farmers’ market was already pre-seasoned, so there was no need to add too many herbs or spices to the pan. if not pre-seasoned, try also adding ground cayenne pepper, paprika or red chilis.)

food styling:
– plate a bed of quinoa first, and then generously add the sausage, eggplant, yellow zucchini & tomatoes to the bowl
– drizzle lightly w/ balsamic vinegar
– season w/ ground black peppercorns

  1. Hearty indeed–this sounds awesome! Love the addition of sausage.


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