Cajun Red Beans with Chicken Sausage and Quinoa (Gluten-Free)
· Yield: 4 Servings
· Prep: 15 mins
· Cook: 25 mins
· Ready In: 40 mins
The #1 diabetes healing super-food, beans, and high protein quinoa match up in this recipe to create a vitamin packed perfect substitute for the traditional New Orleans style beans and rice. Quinoa is a gluten-free grain with all 8 essential amino acids and beans are the best antioxidant and blood sugar controller there is.
1 tablespoon olive oil pure
2 link chicken sausage all natural, cut into 1/2 inch slices
1/2 medium onion(s) diced
3 clove garlic minced
1 large carrot(s) chopped
1 can beans red, drained and rinsed
1 cup chicken stock or bone broth low-sodium
1/2 cup tomato(s) jarred, diced
1/2 teaspoon cayenne powder
1 tablespoon Cajun seasoning no-salt
1 cup Quinoa raw
Heat the olive oil on medium high heat and sear the sausage for 2-3 minutes on each side or until dark brown and crispy. Remove the sausage and turn the heat down to medium.
Saute the onions, garlic, and carrot for 5 minutes.
Puree 1/2 cup of beans, 1/2 cup of chicken stock and the tomatoes in a blender until smooth. Add the tomato-bean puree, spices, remaining stock, remaining beans and sausage and cook for 20-25 minutes or until thick.
Rinse the quinoa and drain. Add two cups of water, bring to a boil and reduce heat to simmer for an additional 15-20 minutes or until water is absorbed.
Serve the red beans and sausage over the quinoa. (Thanks to Healthy Kitchens)