This Italian Quinoa is an easy one dish meal with just six ingredients that you probably already have on hand! It is naturally gluten-free and can be made vegan with the use of vegan sausage.
I’m 36 weeks tomorrow and strangely… I think I’m almost ready for baby. The to-do/buy list that seemed so large a few weeks ago is pretty much crossed off. With all of my procrastination, everything actually came together in a couple of weeks- even though I was starting from scratch.
Gotta love internet shopping.
I’ll probably drive myself crazy over the “when will she be here question” (the boys were both early) but I’m feeling lucky that I’m not so uncomfortable that I NEED it to be any day. Honestly, I’m hoping I don’t go over but beyond that I’m good with any time in the next month, preferably after the next week.
Of course, check back in a couple of weeks and my tune may have changed.
This is an easy dish that is perfect for those times when you want great flavor but not something that requires a lot of attention. I made it with tempeh sausage but any sausage or vegan field roast (if you aren’t gluten free) would work just fine. This is the first time I’ve made tempeh sausage (and the first time I’ve had tempeh in forever) and I am absolutely in love with it. Though I generally try not to make soy a big part of my diet, I feel OK about fermented soy on occasion.
I actually doubled this recipe and ended up using half to make a casserole that may have been the best casserole I’ve ever had with quinoa. Of course, I didn’t write down what I did OR take a photo so I don’t have a recipe to share. (I’m blaming pregnancy brain….) But, I have plans to recreate it, maybe simplify it a bit and hope to share with you very soon.
Italian Quinoa
Ingredients
- 56 ounces whole peeled tomatoes 2-28 ounce cans
- 4 cloves garlic peeled and sliced
- 2 tablespoons olive oil
- 8 ounces turkey sausage tempeh sausage
- 3 cups cooked quinoa
- 2 ounces baby spinach
- For topping optional: Grated parmesan cheese OR vegan parmesan
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, break up tomatoes with your hands. Mix in garlic and olive oil. (You will include the juices from the tomatoes) Salt and pepper to taste. Roast for 40 to 50 minutes, stirring occasionally.
- Meanwhile, cook sausage according to package directions. Slice thin or crumble.
- Heat quinoa in a large pot. Add in tomatoes, sausage and spinach. Cook until spinach wilts.
Notes
Nutrition
My husband is all about Italian anything. He would love this.