This is my grandmother’s recipe; the word “Bunch” is an abbreviation for “Honeybunch,” the nickname we gave her. It is always a big hit and may, if necessary, be put together the night before. Just add a few more minutes to the cooking process because the dish will be chilly from storage.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup uncooked quinoa
- 1 ¼ cups low-sodium chicken broth
- 3 tablespoons olive oil
- 6 links Dietz & Watson Buffalo Chicken Sausage, cut into chunks
- 1 medium onion, diced
- 2 cups butternut squash, cut into 1/2-inch cubes
- 1 cup shredded carrot
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 medium red bell pepper, diced
- ¼ cup fresh flat-leaf parsley, chopped
Instructions
- Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
- While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
- Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
- In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 547 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Hearty and delicious! Dress it up with goat cheese and/or walnuts. Or, as other reviewers have said, make it vegan by switching to vegetable stock and removing the sausage.
This was pretty good. I would have found it bland if not for the buffalo chicken sausage. Next time I will roast all the veggies for more texture (and keep them larger – not diced onion and shredded carrot) and probably add some garlic to the quinoa.
This was OK, but nothing to write home about. A few modifications: Make sure to rinse the quinoa before cooking to take away the bitter flavor. Second, the recipe does not mention when to add the red pepper, so I added it with the rest of the veggies. After the veggies cooked, I deglazed the pan from the sausage with a little white wine and added it to the mix. It still lacks a little flavor in my opinion.
Yum! You can make it vegetarian too!
This is an incredibly flavorful dish. I made it vegan (omitting chicken and subbing vegetable stock) and found it to be tasty without any modifications. That’s the mark of a perfect recipe in my opinion.
Tasty recipe. Followed recipe as is except used turkey sausage instead of buffalo chicken sausage.
I have not tried this recipe. But I do plan on making this for our Christmas family dinner as my passing dish. I can’t wait to taste it.
Great hot or cold. My spouse who doesn’t like butternut squash or quinoa cleaned her plate. Works great with any sausage.
We eat it hot. Roasted the butternut squash first before adding it right before mixing it all together. Yum!
I made this dish vegetarian by eliminating the sausage and cooking the quinoa in vegetable broth. Came out great!
This is delicious! I made it with shrimp instead of sausage, and used regular parsley.
This recipe was really good. My wife doesn’t like buffalo chicken so I used garlic chicken sausage instead and it was great. I will definitely make this dish again.
This recipe was really good. A couple of things, 1) Use whatever sausage you like. It doesn’t have to be buffalo chicken sausage as the rest of the seasonings in the dish wouldn’t ruin any type of sausage. 2) I’m guessing you could add any type of fresh herb at the end as well. We didn’t use parsley, but instead used cilantro and it was great.