Gluten-Free Lecsó with Sausage and Quinoa

Ingredients

• 1 lb Hungarian Sausage (Csabai Kolbász or similar)
• 3 medium Bell Peppers (various colors)
• 1 lb Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Sweet Paprika
• 2 tbsp Olive Oil
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Measure the 1 cup of quinoa into a medium saucepan. Add the 2 cups of vegetable broth and 1 tsp of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the vegetables and sausage. Slice the 1 lb of Hungarian sausage into 1/2-inch thick rounds. Cut the 3 medium bell peppers into 1-inch pieces. Chop the 1 lb of tomatoes into 1-inch pieces. Peel and finely chop the 1 large onion. Peel and mince the 4 cloves of garlic.
3. 3Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (300°F / 150°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
5. 5Add the sliced 1 lb of Hungarian sausage to the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is lightly browned on both sides.
6. 6Add the cut bell peppers and chopped tomatoes to the pot. Stir in the 1 tbsp of sweet paprika, 0.5 tsp of black pepper. Stir everything together to coat the vegetables and sausage with the paprika.
7. 7Cover the pot and reduce the heat to low (250°F / 120°C). Simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly. The lecsó is done when the peppers are soft and the liquid has reduced.
8. 8Fluff the cooked quinoa with a fork. Serve the lecsó hot over the prepared quinoa.

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