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Author Notes: Easy to get together after a long day, and even better with farmer's market vegetables. The high-protein content in the quinoa combined with the sausage will keep you going for a while, and leftovers are wonderful wrapped in a tortilla for an easy lunch! You can also use sausages and corn left over from a weekend BBQ. —Sarah
Serves 2 (with leftovers for lunch)
- 1.5 cups quinoa
- 3 cups vegetable broth (my preference is Better than Bouillon - it makes everything so tasty)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bunch chard
- 4 large mushrooms, sliced
- 2 chicken sausages, sliced
- 2 ears corn, grilled or boiled, with the corn removed from the ears
- 1 handful grated Parmesan (optional)
- Bring vegetable broth to a boil in a medium pot. Add quinoa and turn heat down to low. Cover and cook for approx. 20 minutes until quinoa has absorbed all the liquid and is nice and fluffy.
- Meanwhile, separate the chard leaves from the stalks. Dice stalks and slice up leaves into bite-size pieces.
- Heat olive oil in a large saucepan over medium-high heat. (If chicken sausages are not pre-cooked, add to pan at this point and saute until cooked. If they are pre-cooked, then begin with chard stalks.)
- Add chard stalks and saute for a few minutes.
- Add garlic, mushrooms, and sausage (if pre-cooked) and saute, stirring frequently, for a few more minutes until garlic is fragrant and the sausage is beginning to brown.
- Add chard leaves and corn and cook until chard is beginning to wilt.
- Turn off heat and add quinoa to pan, mixing everything together.
- Enjoy either as is or with a healthy sprinkle of cheese!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch