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

Gluten Free
Dairy Free
Health score
34%
Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon
15 min.
2
654kcal

Suggestions


Elevate your meal prep game with our Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon! This delicious dish is a perfect fusion of flavors and textures that will leave your taste buds dancing. With its gluten-free and dairy-free attributes, it accommodates various dietary needs while still being incredibly satisfying.

Imagine fluffy quinoa paired with the delightful earthiness of purple or white potatoes and the savory richness of crumbled pork sausage. Each bite is elevated by the aromatic notes of fresh tarragon and the tangy kick of whole-grain mustard, creating a deliciously balanced meal that’s perfect for lunch or dinner. Not only does this dish provide a wholesome protein boost, but it also incorporates vibrant arugula, adding a peppery freshness that complements the heartiness of the sausage and potatoes.

What’s more, this recipe is a breeze to whip up in just 15 minutes! Whether you're meal prepping for busy weekdays or looking for a satisfying dinner option, this recipe is incredibly versatile. Serve it warm straight from the pot, or make it ahead of time and enjoy it cold or reheated. Get ready to impress your family or meal prep champions with this easy, flavorful dish that ensures you're always a step ahead in the kitchen!

Ingredients

  • cups arugula 
  • 1.5 tablespoons tarragon fresh minced
  • servings kosher salt 
  • tablespoons olive oil extra virgin extra-virgin
  • large pork sausage sweet crumbled
  • pound potatoes white peeled cut into 1/2-inch dice
  • 0.5 cup quinoa black
  • 1.5 tablespoons coarse mustard 

Equipment

  • paper towels
  • whisk
  • pot

Directions

  1. Cook quinoa according to package instructions.
  2. 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.
  3. Drain. Meanwhile, sauté sausage over medium-low heat until crisp and fat is rendered.
  4. Drain on paper towels; reserve rendered fat.
  5. 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.
  6. Serve immediately, or refrigerate until ready to eat. Reheat or enjoy at room temperature.

Nutrition Facts

Calories654kcal
Protein12.86%
Fat44.37%
Carbs42.77%

Properties

Glycemic Index
122.88
Glycemic Load
30.74
Inflammation Score
-9
Nutrition Score
31.318261125813%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.86mg
Kaempferol
8.79mg
Quercetin
3.17mg

Nutrients percent of daily need

Calories:653.9kcal
32.7%
Fat:32.67g
50.25%
Saturated Fat:7.41g
46.28%
Carbohydrates:70.85g
23.62%
Net Carbohydrates:61.7g
22.43%
Sugar:2.34g
2.6%
Cholesterol:40.68mg
13.56%
Sodium:701.55mg
30.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.3g
42.6%
Manganese:1.74mg
87.19%
Vitamin C:50.74mg
61.51%
Vitamin B6:1.2mg
59.89%
Potassium:1583.61mg
45.25%
Magnesium:176.82mg
44.21%
Phosphorus:438.76mg
43.88%
Folate:149.62µg
37.41%
Fiber:9.16g
36.63%
Iron:6.59mg
36.58%
Vitamin B1:0.53mg
35.54%
Vitamin K:34.93µg
33.27%
Vitamin B3:6.29mg
31.44%
Copper:0.59mg
29.61%
Zinc:3.57mg
23.82%
Vitamin E:3.31mg
22.06%
Vitamin B2:0.37mg
21.86%
Calcium:151.42mg
15.14%
Vitamin A:755.95IU
15.12%
Vitamin B5:1.5mg
15%
Selenium:8.41µg
12.01%
Vitamin B12:0.48µg
8%
Vitamin D:0.73µg
4.9%