Quinoa has almost exclusively replaced rice and pasta in my house. I love the versatility – the ease – the way that quinoa quickly adapts to whatever recipe I pop it into. It imparts a slight nutty flavor but when cooked with herbs, takes on the scent and flavor of what you are adding – perfect!
When I was reading the February 2012 Bon Appetit, there was a recipe for Dirty Farro … and I loooooove dirty rice. In 2 days in Louisiana, I think I ate it 3 times so this recipe was a no-brainer to add into the rotation. I did make a few adaptations, including the exchange of farro for quinoa but I noted it in the recipe.
For more great information on quinoa, check out the Quinoa Goddess!
- 4 tablespoons vegetable oil, divided
- 4 cups of cooked quinoa
- 2 teaspoons kosher salt plus more
- 1 pound fresh breakfast sausage, casings removed (if necessary)
- ½ – ¾ pound chicken livers, trimmed, chopped
- 1½ cups finely chopped onions
- 1½ cups finely chopped celery (I did a rough chop since I like it bigger)
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ⅔ cup thinly sliced scallions (dark-green parts only)
- 1 cup celery leaves from inner stalks
- Prepare quinoa as per instructions on package until you have 4 cups of cooked quinoa.
- Heat 2 Tbsp. oil in pot over medium heat. Add sausage and livers; cook, breaking up sausage into small pieces with a spoon, until sausage is browned and cooked through, about 8 minutes.
- Add onions, celery, garlic, cumin and cayenne pepper and a pinch of salt.
- Sauté for 2 – 3 minutes.
- Add 1 cup water; bring to a simmer.
- Cook, uncovered, until liquid is reduced by about half, about 8 – 10 minutes.
- Stir in cooked quinoa; simmer until liquid is absorbed, about 5 minutes.
- Stir in scallions; garnish with celery leaves.