I am one of those people who can’t cook something unless I want to eat it…have you ever felt like that? I just can’t get excited about cooking something unless it ‘sounds good to me’ at the moment. Last night I whipped up this vegetable, chicken sausage, quinoa stir-fry! It’s quick and delicious! One of the best parts about it is that it takes just over 30 minutes-start to finish! I love being able to walk in the door and prepare a healthy dinner—super fast! That’s my style. I love cooking…but I also love playing outside with Wells. My recipes have to work with my schedule. This one gets 5 stars for that!
Alright, here’s a quick picture overview, then on to the actual recipe!
These are the basic ingredients. Plus whatever veggies you have on hand, need to use up, or have partial bags of in your freezer. For me it was this bag of organic green beans (I love these and they are only $1.99 at Trader Joe’s!!), a partial bag of organic snow peas, and a partial bag of organic tri-colored peppers. Clean. Simple. Affordable!
First, rinse your quinoa! I bought two strainers (like the one pictured above) from World Market last year for under $10. I use them…All. Of. The. Time. Prepare the quinoa in a separate pot according to the package directions. If you’re new to quinoa. It’s easy to cook and I describe it as a couscous and grits hybrid. It’s delicious! Fun fact: it’s the only grain that’s also a complete protein. Or, better said–it’s a starch with a purpose. Side note: *Can you find my little helper’s hand in the photo above?*
Next, chop your onions (I had some left over red onion, so I threw that in too), and chicken sausage. Saute for about 6-7 minutes on medium-high. I use olive oil as my non-stick base. I do not use Teflon pans. More on that later–that could be a post all by itself!
When the onions are translucent and the chicken sausage is heated through, add your frozen or fresh veggies. Cover the pan and saute for an additional 10 minutes. This is the point where you want to add your seasonings-garlic, tumeric, black pepper, and salt.
When the veggies are done (but not overcooked) it’s time to dump in the quinoa! *The golden color of this dish comes from the turmeric spice that is added. It has amazing health benefits! We eat this as a ‘one dish’ dinner. I did top it with organic broccoli micro greens–just for a little added crunch!
David, Wells, and I all love this dish! It’s easy, healthy, and can be modified! It’s a great way to use up any veggies you have hanging around! There are many different combinations that I’ve used to make this recipe and all have been delicious! It re-heats well too, we ate it for lunch the next day!
If you’ve never cooked quinoa…don’t be scared! It has a great texture and doesn’t have a strong flavor. This is a great dish to start with! If you’re familiar with quinoa–do you love it as much as we do? Try it out and leave a comment…let me know what you think! Also, please comment with any other great quinoa recipes you’d like to share!
Great weeknight one dish healthy dinner! Great for kids and adults! Delicious re-heated as leftovers too!
- 1 1/2 medium onions, chopped*
- 1 pack nitrate/nitrite free chicken sausage (about 5 links) I like the mild italian flavor
- 1 bag frozen french green beans*
- 1/2 bag frozen peas*
- 2 c quinoa*, prepared according to package instructions
- 3 cloves garlic*, minced/pressed
- 1 t turmeric*
- 1/2 t black pepper
- 1 1/2 t sea salt
- Olive oil for sautéing
- *denotes organic ingredient
- Optional-microgreens* for garnish
- Rinse and prepare quinoa according to package instructions
- Chop your onions and chicken sausage
- Sauté onions and chicken sausage for 6-7 minutes (medium-high or until onions are translucent) *use olive oil for sautéing if your pan is not non-stick
- Add your frozen or fresh veggies to the chicken sausage/onion mixture
- Sauté an additional 10 minutes, partially covered
- When veggies are cooked, but not overdone, add your spices and stir well
- Stir in the quinoa, make sure to distribute the spices
- Serve immediately!
- Optional-top with microgreens or finely chopped greens (spinach/kale,etc...)
*I prefer to buy organic chicken sausages, but I couldn't find them in mild italian the day I went shopping. If you can't find organic chicken sausages, be sure to choose ones that are antibiotic/hormone free and do not have added nitrites/nitrates. Remember, if you don't have these exact veggies on hand, feel free to substitute what you do have. I've used: broccoli, chopped spinach, mushrooms, squash, zucchini, etc...It always turns out great! You can use any variety of quinoa (red, tri-colored, white, etc...) You can try different flavors of chicken sausages too-mild italian is just our favorite!