One-Pot Quinoa with Spicy Chicken Sausage and Veggies (Gluten-Free & Dairy-Free) (Edit recipe)

In just 45 minutes you can have a ragingly healthy, protein and nutrient packed dinner for the fam or you can have your week’s lunches prepped and ready to go in the fridge! This one-pot quinoa with chicken sausage and veggies is savory, garlic-y, slightly spicy and incredibly satisfying. In addition, this recipe is versatile to your taste! Simply opt out the spicy chicken sausage for a mild Italian sausage, pork sausage, or a vegan option. Don’t like mushrooms? Feel Sub them out for zucchini, asparagus, peas–the options are endless!

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	21 g
Carbohydrates:	43 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	426 mg
Fiber:	5 g
Sugars:	0 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 4

Ingredients

1.5 cups Quinoa, dry
6 oz Baby Spinach, entire bag
32 oz Chicken Bone Broth
8 oz White Mushrooms, entire pack, sliced, any mushrooms work
4 Tbsp Extra Virgin Olive Oil
1 bunch Cilantro, fresh and chopped
1 whole Lime, juice
2 Tbsp Garlic, pre minced, or 4 fresh cloves chopped
1 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Red Pepper Flakes
0.5 tsp Kosher Salt
0.5 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep Ingredients
Wash and slice mushrooms and set aside in medium bowl. Then slice the sausages into coins and set aside in another medium bowl.
Afterwards, chop fresh garlic and set aside in a small bowl (or get the pre minced garlic out of the fridge).
Lastly, rough chop the cilantro and set aside in separate small bowl.
Add garlic powder, onion powder, red pepper flakes, and cumin to small bowl and set aside.
Measure out the quinoa and set aside.
Time to cook
In a large pot, add a tablespoon of olive oil and sauté the sausages on medium heat until both sides are golden brown. Once golden brown, set sausages in their original medium bowl and let cool.
Add another tablespoon of olive oil to the pot as well as the sliced mushrooms. Add a pinch of the 1/2 tsp of salt to the mushrooms and sauté at medium heat until wilted and golden. Set aside in their original medium bowl.
Add two tablespoons of olive oil to the same pot and add either 1 ½ tablespoons of pre-minced garlic or 4 cloves of freshly chopped garlic into the pot. Sauté for 1 minute until fragrant and then add the spices. Cook until fragrant (about 30 seconds).
Once spices are fragrant, add dry quinoa and remaining salt to the pot. Stir continuously at medium heat until it appears a slightly darker golden color (about 5-7 minutes).
Pour entire container of chicken bone broth to cover the quinoa. Bring to a boil, cover with a lid and let simmer at medium-low heat for 15-17 minutes or until the quinoa is cooked through the broth is mostly absorbed.
Once cooked, incrementally add the bag of spinach to the cooked quinoa and gently toss so that the spinach evenly wilts.
Turn off the heat once the spinach is wilted. Toss in the cooked mushrooms and sausage
Add chopped cilantro, the juice of one lime and toss.
Serve and enjoy!