Coconutty Greens with Veggie Sausage + Quinoa
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 cup Quinoa
- 11⁄2 cups Water
- 1 teaspoon Kosher Salt (divided)
- 1 bunch Green Chard (any color ok, or kale, collards, or spinach)
- 1 Shallot
- 2 cloves Garlic
- 3 Tablespoons Unsalted Butter (divided)
- 1 Tablespoon Extra Virgin Olive Oil (divided)
- 1 15-ounce can Coconut Milk
- 1 Lemon (zest and juice)
- 1 pound Veggie Sausages (look for andouille style)
Bring quinoa and water to a boil in a medium saucepan with a lid. Add about ½ a teaspoon of salt. Once boiling, turn down to low and partially cover. Simmer for about 15 minutes, stirring once, and when the liquid is mostly gone, cover tightly and steam for 3 minutes. Then turn off the heat and let sit until ready to serve.
While quinoa gets started, separate the leaves from the thicker stalks in the bunch of greens. Tear the greens into small pieces and rinse well in a colander. Wash the stalks separately, then dice into small pieces.
3. SHALLOT + GARLIC
Small dice the shallot and mince the garlic.
In a large open sauté pan, melt ⅓ of the butter and ⅓ of the olive oil. Add the shallot, garlic, and stalks of the chard. Sauté for about 3 minutes.
Add the leaves of the chard – it’s ok if some water is still clinging to it - and cook until wilted enough to comfortably fit in the pan.
Add the can of coconut milk and about a ½ teaspoon of salt. Turn to coat and bring to a simmer. Maintain over low heat for about 5 - 6 minutes.
Slice the sausages. Melt ⅓ of the butter and ⅓ of the oil in a heavy sauté pan. Cook for 2 - 3 minutes on each side until golden browned and cooked through.
Finish quinoa with the final ⅓ of the butter and the oil. Stir to combine. Zest in the lemon, then add it’s juice. Stir.
Serve the quinoa, topped with shrimp and greens on the side, with lots of coconut sauce.