SAUSAGE OVER HAZELNUT QUINOA WITH ROASTED CARROTS AND COFFEE VINAIGRETTE

Several years ago, Jarrett Stieber of Summerhill restaurant Little Bear created this recipe for Atlanta meal kit company Garnish & Gather to come up with a flavorful way to serve quinoa.

“Quinoa was growing in popularity at the time, especially because it’s easy to cook and high in protein, but it can taste very bland,” said Stieber. The coffee vinaigrette solves that problem deliciously.

Our nutritional analysis uses pork Italian sausage. Consider chicken sausage if you’d like a lower-fat version.

2 cups ½-inch cut carrots

3 ½ tablespoons vegetable oil, divided

1 teaspoon granulated sugar, divided

¼ teaspoon dried red pepper flakes

Salt and pepper

12 ounces Italian sausage links (3 or 4 links)

⅓ cup hazelnuts

1 ¼ cups water

¾ cup uncooked quinoa

2 tablespoons apple cider vinegar

1 tablespoon honey

½ teaspoon finely ground coffee

1 lemon, divided

Heat oven to 400 degrees.

On a rimmed sheet pan, toss carrots with 1 tablespoon oil, ½ teaspoon sugar and red pepper flakes. Sprinkle with salt and pepper. Roast carrots 16 to 20 minutes, until tender. Set aside and keep warm.

In a medium ovenproof skillet, heat 1 teaspoon oil over medium-high heat. Add sausages and brown 3 minutes per side. Transfer to oven and cook 7 to 10 minutes, until cooked through. Set

aside and keep warm.

Meanwhile, in a medium saucepan, combine ½ teaspoon oil and remaining ½ teaspoon sugar over medium heat. Add hazelnuts and sprinkle with salt and pepper. Cook, stirring frequently, until hazelnuts are lightly browned, about 4 minutes. Roughly chop, then set aside. Wipe out saucepan.

In the same saucepan, bring water to a boil over medium-high heat. Add quinoa and ¼ teaspoon salt. When water returns to a boil, reduce heat to medium-low, cover saucepan and cook quinoa 12 to 15 minutes, until tender. Remove from heat and leave saucepan covered.

In a medium bowl, whisk together remaining 2 tablespoons oil, vinegar, honey and coffee. Taste for seasoning and add salt and pepper.

When ready to serve, move quinoa to a large bowl and add carrots, toasted hazelnuts and juice of ½ lemon. Taste for seasoning. Arrange quinoa on a serving platter and top with sausages. Drizzle with vinaigrette. Garnish with remaining half lemon cut into wedges.

Serves 4.

Per serving: 665 calories (percent of calories from fat, 66), 20 grams protein, 38 grams carbohydrates, 6 grams fiber, 49 grams total fat (12 grams saturated), 66 milligrams cholesterol, 526 milligrams sodium.

Sausage over Hazelnut Quinoa with Roasted Carrots and Cloudland Coffee Vinaigrette, from Little Bear.