Red Pepper Quinoa with Italian Sausage
This Red Pepper Quinoa with Italian Sausage is so easy to make and so versatile.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- Olive oil spray
- 2 celery stalks diced
- 2 medium bell peppers any color
- 1 small yellow onion diced
- Salt and Ground Pepper
- 1/4 – 1/2 teaspoon crushed red pepper
- 1/4 teaspoon oregano
- 3 cloves garlic minced
- 1 1/2 cups quinoa rinsed
- 5 ounces baby spinach chopped
- 1 tablespoon parsley
- 14 ounces Italian Sausage I used Tofurky Vegan Sausage
- 2 teaspoons red wine vinegar
Heat a pot to medium and spray with olive oil. Add celery, bell peppers and onion. Add crushed red pepper and oregano and season with salt and pepper to taste. Cook for 5 minutes. Add garlic and quinoa and cook for one more minute.
Add 1 1/3 cups water. Bring to a simmer. Reduce heat to low and cover. Cook for 30 minutes, adding in spinach during the last two minutes of cooking. Remove from heat and allow to sit for 5 minutes covered. Fluff with and stir in parsley.
Meanwhile, spray a small skillet with olive oil spray. Add sausages and cook until browned. (About 10 minutes – according to package directions.) Remove from heat and . When cool enough to handle cut crosswise.
Toss sausages with quinoa and drizzle with red wine vinegar. Serve warm.
Calories: 415kcal | Carbohydrates: 33g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 518mg | Potassium: 689mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3575IU | Vitamin C: 61.7mg | Calcium: 70mg | Iron: 3.6mg