This quinoa pilaf recipe by Andrea Beaman goes all the way back to season 1. It’s a vegetarian recipe, but not much needed to be done to make it vegan – just make sure to use a vegan sausage and use Earth Balance instead of butter. I needed to use up my Field Roast sausages so I doubled the sausage and cut the cranberries. The sausages had apple in them, so there was a little sweetness from that to replace the cranberries. I could have sworn the picture with the recipe used red quinoa, so that’s what I bought at the store, but I guess I was thinking of the red cranberries? It was a tasty dish; loved the fresh sage.