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Before last year, I had never tried quinoa. Once I finally tried it, my initial reaction was where in the world has this deliciousness been hiding all my life. We starting eating quinoa because of the health benefits and while there’s no real taste to it, much like rice, in my opinion it’s easier to season and the little bursts of flavor in your mouth will leave you just as in love with quinoa too. I have been making this quinoa bowl for a few months and tried a few different ways to make it, but last night I finally hit the absolute home run.
I’ve decided to share today both ways that I have made it, but the highlighted recipe will be the one we fell in love with yesterday. I’ve tried this with a few types of sausage from our Amish market, but the provolone and garlic sausage used here today is absolutely the best.
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| This is the photo for the recipe shared below. |
Ingredients:
1/2 tbsp olive oil
1/2 tbsp coconut oil
1/4 cup sweet onion, finely chopped
1 cup quinoa
1 1/2 cups Low Sodium Chicken Broth
1 lb provolone and garlic sausage, cut into 1in pieces
2 cups fresh spinach, roughly chopped
16 oz canned tomatoes (we use freshly canned garden tomatoes, but store bought will work too)
1/2 teaspoon dried Italian Seasoning
1/3 teaspoon Garlic Powder
pinch of Red Pepper Flakes
Directions:
In a medium saucepan, heat olive oil over medium heat, add onion and cook for 2 minutes. Rinse quinoa under water, drain excess water. Add quinoa to pan and stir constantly for 1 minute. Add in chicken broth and bring to boil. Reduce heat to simmer, cover, and cook 10-15 minutes or until the broth has evaporated.
Meanwhile, heat coconut oil in a skillet over medium heat. Add in sausage pieces and brown for 3 minutes, stirring occasionally. Add in tomatoes, including juice. ((I really break apart the tomatoes during the first minute so there are no chunks)) Add in Italian seasoning and garlic power. Let cook for 10-12 minutes, stirring occasionally. Add in spinach, stir together, add in red pepper flakes if you desire, cover, and cook until completely wilted, about 5 minutes.
Serve sausage mixture over quinoa and eat immediately!
The other way – When I first tried this recipe I cooked the quinoa the same way except added 3 minced garlic cloves in when cooking the onions. After the quinoa was done, I added in one cup finely chopped fresh tomato and two cups finely chopped fresh spinach. stirred together, covered off heat, and let wilt for 5 minutes. I would cook the sausage in just the coconut oil and serve over the quinoa mixture. I prefer the recipe above through.
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