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Giving up rice has been a challenge for us. I am quite fond of Asian dishes, but they all seem to use rice as an accompaniment. I had heard a lot about quinoa, but was frankly a bit timid about trying it.  I’m happy to say that I have conquered my fears and we are now all enjoying quinoa as our new rice substitution! This week’s recipe is one that I used to really enjoy making because it’s easy and mouth-watering tasty. (The original recipe is from The Amazing “Almost-Everything-Free” Cookbook: Tasty Solutions to Highly Restricted Diets by Phyllis Pacella, PhD.) But, when we took rice out of our diet, I stopped cooking it. So, I thought I’d see what would happen if I tried it with quinoa…it’s a winner!

GFCF Sausage, Peppers and Quinoa Stir Fry (Nicholas Rating = 10 Thumbs Up!)

12 oz. sausage (I used Aidell’s Chicken & Apple Sausage)

1 large red bell pepper, seeded and cut into bite-size pieces

1 large green pepper, seeded and cut into bite-size pieces

1 medium onion, diced

1 Tbsp gluten-free soy sauce (sometimes called Tamari Sauce)

1 cup uncooked quinoa

3 Tbsp coconut oil

Directions –

1. Cook quinoa according to package directions.

2. While quinoa is cooking, slice sausages into 1/2-inch thick slices.

3. Saute sausages in 2 Tbsp coconut oil and soy sauce until browned.

4. Remove sausage from pan and set aside, leaving any excess oil and sausage fragments in pan.

5. Add 1 Tbsp coconut oil to pan and saute onions and peppers, stirring occasionally.

6. Add cooked sausage and cooked quinoa to vegetables, mix and heat thoroughly.


This week’s recipe at Stockpiling Moms is Gluten-Free Sausage & Peppers Pasta.  I’ve grown a little bored with simply having sausage with my marinara and penne, so I found this great recipe in Better Homes & Gardens: New Cookbook 14th Edition that I adapted easily to be gluten-free! (As a side note, the sausage I used is a yummy, gluten-and-nitrate-free chicken and apple sausage by Aidells that I purchased at Costco for a great price!) It’s nice to have a quick pasta dish that you can make on a weekday night and not heat up your kitchen too much in summer. My husband gave it 12 Thumbs Up!

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