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Serves
2 (with leftovers for lunch)
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
Ingredients
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1.5 cups
quinoa
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3 cups
vegetable broth (my preference is Better than Bouillon - it makes everything so tasty)
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1 tablespoon
olive oil
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2
cloves garlic, minced
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1 bunch
chard
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4
large mushrooms, sliced
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2
chicken sausages, sliced
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2
ears corn, grilled or boiled, with the corn removed from the ears
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1
handful grated Parmesan (optional)
Directions
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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.
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Meanwhile, separate the chard leaves from the stalks. Dice stalks and slice up leaves into bite-size pieces.
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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.)
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Add chard stalks and saute for a few minutes.
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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.
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Add chard leaves and corn and cook until chard is beginning to wilt.
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Turn off heat and add quinoa to pan, mixing everything together.
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Enjoy either as is or with a healthy sprinkle of cheese!
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