If you’re like me, you saw “quick” and “easy” in the title of a recipe and you’re sold! I got this recipe from my friend, Stacey from The Healthy Beet. There are a couple things I tweaked from her recipe, but the gist is the same. The great thing about this recipe (well, other than it’s quick and easy) is that it’s flexible – you can add/remove ingredients that you like/dislike and make it your own. So get creative in the kitchen!
Here’s how mine came out:
1 cup quinoa, rinsed
2 cups water
1 tbsp. olive oil
1 onion, peeled and diced
1 leek cut into thin 1/2 moons (discard green)
2 celery stalks, diced
1 head broccoli cut into bite size pieces
3-4 shitake mushrooms, sliced thinly
4 links of chicken sausage, cut into bite size pieces (I like either the Applegate or Al Fresco brands from Whole Foods)
1/4 cup grapes (optional)
1/4 cup of roasted unsalted cashews or almonds (optional)
Put quinoa and water into pot, bring to a boil. Add a pinch of sea salt, cover and reduce heat to simmer for 12 minutes (or as package directs). Meanwhile, in a frying pan, saute onion in olive oil for 2 minutes on a medium high heat. Add broccoli and leeks and cook until tender. Add celery and shitake mushrooms.. Cook for 3-5 minutes. Add diced chicken sausage and cook for another 2-3 minutes. Add sea salt to taste. In a large bowl combine cooked quinoa, sauteed vegetables and chicken. Add grapes and cashews right before serving. This can be refrigerated and served cold as a quinoa salad also. Serves 4-6 depending on your appetite.