Serious Eats: Recipes

Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon

[Photograph: Suzanne Lehrer]

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 and on twitter @the_suzchef.

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