Red Pepper Quinoa with Italian Sausage
This Red Pepper Quinoa with Italian Sausage is so easy to make and so versatile.
- 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