Notes: Essential for imparting the most flavor to your potatoes is dressing them while they're still warm. I mixed dressing into the quinoa separately as well, so each bite would be well (but not too) coated. Cooked pork sausage can be swapped out for cured meats like salami or chorizo for a different texture or a smokier taste. Just slice thinly and toss into the quinoa; but consider eating at room temperature instead of reheating to hot.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||Lunch Box: Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon|
- 1/2 cup black or regular quinoa
- 1 pound purple or white potatoes, peeled, cut into 1/2-inch dice
- Kosher salt
- 1 large spicy or sweet pork sausage, removed from casings and crumbled
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons whole-grain mustard
- 1 1/2 tablespoons minced fresh tarragon
- 2 cups arugula
Cook quinoa according to package instructions. Place potatoes in pot; cover with cold water by 1 inch and sprinkle liberally with salt. Bring to a boil, and boil under tender, 4 to 5 minutes. Drain. Meanwhile, sauté sausage over medium-low heat until crisp and fat is rendered. Drain on paper towels; reserve rendered fat.
Whisk together oil, mustard, tarragon, 1/8 teaspoon salt and reserved fat. Gently mix 1 tablespoon dressing into potatoes while still warm. Fold potatoes, sausage and arugula into quinoa, and toss gently with remaining dressing. Serve immediately, or refrigerate until ready to eat. Reheat or enjoy at room temperature.