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Mustardy Quinoa with Sausage, and Tarragon

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 30 min
  • $$
Gatheredtable
adapted fromSerious Eats

Ingredients

  • 2 pounds yukon gold potatoes, peeled and diced small
  • 3 tablespoons minced fresh tarragon
  • 1 pound turkey sausage, removed from casings and crumbled
  • 1 cup quinoa
  • a pinch of sea salt to taste
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons whole-grain mustard
  • 1 lemon, juiced
  • 4 cups arugula

Directions

Prep: 1. Peel and dice potatoes. Mince tarragon. 2. Remove sausage from casings; set aside, crumbled. 3. Get 3 pots ready on stovetop. Make: 1. Cook quinoa according to instructions in pot 1. 2. Boil potatoes with salt until tender in pot 2. 3. Sauté sausage with a bit of oil in pot 3, remove sausage and set aside. 4. Reserve rendered fat in pot 3 and whisk in oil, mustard, tarragon, lemon juice and salt to taste. 5. Stir potatoes into dressing in pot 3, stir sausage back in, then stir in quinoa and arugula.

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