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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Monday, August 19, 2013

Quinoa and Potato Salad with Sausage and Tarragon

This combo may sound a little odd, but it's very tasty, full of protein and makes a nice, filling main course salad.  Leftovers are great for lunch the next day.  

The recipe came from Serious Eats. Since I had almost all the ingredients on hand, I gave it a whirl.  Here's what you need:

1/2 cup quinoa
1 lb small potatoes
1 large hot (or mild) Italian sausage
2 tablespoons olive oil
1 1/2 tablespoons grainy dijon mustard
1 1/2 tablespoons minced tarragon
2 cups arugula

Cook the quinoa according to package directions.  Dice the potatoes and cover with cold water in a small pot.  Bring to a boil and cook until tender.  

Meanwhile, remove the sausage from its casing.  You only need one of these for two people, but I cooked it all up and used the rest later in the week with some pasta and cherry tomatoes.  

Sauté the sausage until cooked through, breaking it up into smaller crumbles.

Meanwhile, make the dressing.  I don't use tarragon that often and I don't grow it in my garden, so I had to pick some up at the market.  It has a very mild liquorice flavour that is really nice in this salad.

Chop the tarragon and add it to the mustard and oil.

Mix together and season with salt and pepper. 

Drain the potatoes and pour the dressing over them while they're still hot.

Mix the potatoes with the cooked quinoa and sausage.

Serve warm over the arugula.

Tasty and filling, this simple summer salad is great for a weeknight dinner.  

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