Maltese Sausage with Tomato Caper Sauce and Saffron Quinoa

Quinoa is a very healthy gluten free grain that you can use instead of potatoes or rice.  It is very easy to cook and can be dressed with butter or olive oil.

1 Kilo low salt Maltese Sausage or Cumbrian Sausage
2 tablespoon olive oil

1 onion finely chopped
2 cloves garlic crushed
1 large can chopped tomatoes (polpa)
2 tablespoons tomato paste
1/2 cup water
1 tbsp honey
1 tbsp capers in vinegar
1/2 cup kalamatta olives
1 tbsp chopped fresh marjoram
salt & pepper

1 cup Quinoa
2 cups Water
pinch Saffron
1/4 tsp salt

Prepare Quinoa by rinsing under cold water, drain and put in a pan with 2 cups water and saffron. Bring to boil and boil for 10minutes.Turn off Heat.  Open lid sprinkle salt and cover with kitchen cloth and seal with lid tightly so that it keeps on cooking with the steam.

Cut sausages with a diagonal shape, place on a baking tray and bake in hot oven 220c for 10minutes or until slightly browned.

Heat olive oil in a large pan and fry onions and garlic. Add tomatoes, tomato paste, marjoram, honey and 1/2 cup water. Season with salt and Pepper and simmer gently for 15 minutes.  Add olives and arrange sausages.  Cook without lid for further 5 minutes. Sprinkle capers and turn off heat.  Serve with quinoa with a drizzle of olive oil.