Quick Quinoa Risotto and Chicken Andouille Sausage

Trader Joe’s is an inspiring place. I think every time I walk out of one of their stores, my wallet may be lighter, but I’m feeling ready to conquer any recipe I come across. I mentioned in my last post that I’m not a chef – I’d barely even call myself “handy” in the kitchen, but I’m getting there slowly but surely.

Last week, post-Trader Joe’s trip and amped up with motivation to crush another recipe, I got to work on this yummy (and quick!) quinoa risotto with chicken andouille sausage. I was never a quinoa girl before, so there was most certainly a learning curve when I was making this – did you know that a little goes a long way?! I definitely didn’t… I wish I had taken a picture of how much I actually made – enough to feed a small army at least. The cheesy, creamy tomato risotto balances out the spicy andouille sausage perfectly and was a great lazy Sunday meal with enough leftovers for a delicious Monday lunch.

Similar to last week’s post, this meal is packed with protein and flavor and is obviously Celiac friendly!

Here’s what you’ll need:

Now, here’s what you need to do:

  1. Bring 2 cups of water to a boil. Season with salt to taste.
  2. While the water is coming to a boil, slice the andouille sausage into half inch slices.
  3. Once water is boiling, add quinoa and stir. Turn heat to low and cover for 15 minutes, stirring occasionally.
  4. Add a splash of olive oil to a hot pan and add sausage. Cook on high, stirring occasionally.
  5. Once quinoa is done, add in tomato sauce, chicken stock, cheese, and seasonings.  Stir.
  6. That’s it! Take a big ol’ heaping of risotto, divide between plates (or bowls if that’s more your style) and top with sausage. Garnish with any remaining shredded pecorino romano cheese.




I can’t wait for you guys to try this recipe – it’s seriously so simple and scrumptious. Let me know what you think – I’d love to hear from you!

Bon appétit! 

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