This meal was inspired by the Mexicali Quinoa recipe from "The Sexy Vegan Cookbook" by Brian L. Patton.
The sauce for the sausages I made up on the spot. I whizzed up half a jar of red jalapenos and 2-4 tsp of smoked paprika with 1 tsp of tomato puree and a glug of water then spread over the sausages in an ovenproof dish and baked for 20 minuets.
In hindsight I may have out too many jalapenos in as it blew our faces off but it worked well with the fresh flavours from the Mexicali Quinoa.
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