Sausage and Vegetable Quinoa is packed with healthy ingredients. Try mixing it up with any vegetables you have on hand.
1/2 Cup Quinoa
2 teaspoons Extra Virgin Olive Oil
13 oz Smoked Sausage, chopped
2 Zucchini, chopped
1 Large Bell Pepper (any color), chopped
2 Cloves Garlic, finely grated
Salt & Pepper, to taste
Shredded Monterey Jack Cheese, for topping
4 Green Onions, sliced
Rinse Quinoa in a fine mesh strainer. Heat olive oil in a small saucepan over medium/high heat. Add quinoa to pan and cook, stirring frequently, for 1 minute. Add 1 cup water and a pinch of salt. Bring to a boil, reduce heat to low and cover pan. Let quinoa cook for 15 minutes. Turn off heat and let sit 5 minutes covered. Fluff with a fork.
While the quinoa is cooking, brown the sausage in a large skillet over medium/high heat. Add zucchini, bell pepper, garlic and season with salt and pepper. Cook until the veggies are softened, about 7-10 minutes.
Add cooked quinoa to the skillet, stir to combine.
Serve with shredded cheese and green onions on top.
Yield: 4 Servings
Quinoa (pronounced “keen-wah”) is one of my new favorite foods. You should give this little grain a try!
1 Tablespoon Olive Oil
2 Garlic Cloves, finely grated
1 Large Fennel Bulb
2 1/2 Cups Vegetable (or Chicken Broth)
3 Fresh Thyme Sprigs
1 Cup Quinoa, rinsed in a mesh strainer
1/3 Cup Sliced Almonds
Cut the fronds off the the fennel bulb and peel of the outer layer of the bulb. Reserve some of the fronds for garnish. Cut the bulb in half and remove the core. Thinly slice the fennel.
Heat the olive oil in a saucepan (one with a lid) over medium heat. Add the garlic and saute for about 30 seconds. Add the fennel and saute for about 3 minutes to soften.
Add the broth and thyme to the pan. Bring to a bubble, reduce heat and simmer for 5 minutes.
Stir in the Quinoa. Bring to a bubble, reduce heat to low and simmer until all the liquid is absorbed, about 20 minutes. Remove the thyme sprigs.
Toast the almonds in the microwave for 1 1/2 minutes, stirring halfway through.
Stir in the almonds. Garnish with some of the reserved fronds.
Serves: 4 as side dish
-Recipe comes from CookinCanuck.com–
These chicken meatballs have quinoa in them in place of breadcrumbs.
½ cup quinoa
1 box Rotini noodles(14.5-16 oz)
1 lb ground chicken
1 onion, divided
1 clove garlic, grated
¼ cup Parmesan cheese
3 Tablespoons dried basil, divided
Salt & pepper
1 tablespoon extra-virgin olive oil
29 oz can tomato sauce
6 oz can tomato paste
½ teaspoon crushed red pepper flakes
In a small saucepan, bring the quinoa and 1 cup of water to a boil. Reduce heat slightly, keeping it boiling for 12 minutes or until the quinoa absorbs all the water.
Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain pasta.
In a large bowl, combine cooked quinoa, ground chicken, ¼ of the onion finely grated with a microplane grater, cheese, 1 Tablespoon dried basil and season with salt and pepper. Form into 1 inch balls.
In a large saute pan, heat the olive oil over medium-high heat. Chop the remaining ¾ of the onion and add to the pan. Cook until softened, about 4-5 minutes. Stir in the tomato sauce and tomato paste. Season with remaining 2 Tablespoons dried basil and crusted red pepper flakes.
Place the meatballs on top of the sauce. You may need to stack a few of them to make them fit, they will separate easily once they are cooked. Cover the pan and simmer over medium heat until the meatballs are cooked thoroughly, about 10-15 minutes.
Serve the meatballs and sauce over the cooked Rotini noodles.