Rinse quinoa thoroughly in a sieve. Bring to a boil in a saucepan with 2 cups of water, then reduce heat and simmer for about 15 minutes until water is absorbed and quinoa is tender.
In a large pan, heat olive oil and sauté onion over medium heat for about 3-4 minutes until soft. Add paprika, mustard and caraway seeds and stir well.
Add the sauerkraut to the pan and fry with the onion for 5 minutes so that it caramelizes slightly.
Meanwhile, fry the Kalkoenworst in a separate pan until it is golden brown all over and cooked through. Cut into slices.
Mix the quinoa with the sauerkraut and sausage and stir well. Season with salt and pepper.
Arrange the Zuurkoolschotel on plates, garnish with fresh parsley and serve.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 400 kcal | Servings: 4 servings
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