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Quinoa with Hot Italian Sausage & Feta

2/3 cup quinoa, uncooked
1 1/3 cup water
2 links hot italian sausage
1 tbsp canola oil
1/2 sweet onion, chopped (I used a Maui)
1 clove garlic, minced
1/2-1 jalapeno, diced (vary amount depending on level of spiciness you prefer)
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 1/2 cups small young green beans
10 yellow or red grape or cherry tomatoes
1 tbsp sherry vinegar
1 tbsp balsamic vinegar
1/4 cup crumbled feta
kosher salt and freshly cracked black pepper

Place the quinoa and water in a small pot over high heat. Add a liberal pinch of kosher salt and black pepper to the pot. Stir. Bring the pot to a boil, then reduce the heat to low. Simmer the quinoa over low heat, stirring occasionally, until all of the water has been absorbed by the quinoa, about 15-20 minutes. Once finished cooking, remove the quinoa from the heat. Allow the quinoa to sit until ready for use, then fluff with a fork.

While the quinoa is simmering, cook the sausages. Add the canola oil to a large sautepan, over medium to medium-high heat. Once the sautepan is hot, add the italian sausage. Saute the sausages over medium/medium-high heat until just cooked through, about 10-15 minutes, turning the sausages occasionally.

Once the sausage is thoroughly cooked, remove it from the pan and allow it to rest for at least five minutes before slicing it into 1/4 inch thick slices. Leave the pan on the stove, but reduce the heat to medium.

Saute the sweet onions, jalapeno, and green beans in the pan using the rendered fat from the sausage for your oil. Season the veggies with a pinch of kosher salt and freshly cracked black pepper then stir. Saute, stirring occasionally, about 10 minutes, until the green beans are crisp-tender and the onions are translucent.

Add the minced garlic, cherry tomatoes, and dried herbs to the pan. Saute, stirring frequently, until the tomatoes have just cooked through, but have not ruptured, about 3 or 4 minutes. Deglaze the pan with the sherry and balsamic vinegars, making sure to scrape up any bits of caramelized goodness still stuck ot the bottom of the pan.

To the pan, add the cooked quinoa, sausage slices, and crumbled feta. Remove from the heat and stir to combine. Taste the quinoa dish and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Serve hot. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Quinoa: Not Just for Cold Salads
http://www.whatwereeating.com/recipes/quinoa-not-just-for-cold-salads/