Quinoa with Broccoli and Sausage Courtesy of Donna Lee Cannistraci
1 cup organic quinoa
1.5 cups water
Organic broccoli (one or two heads)
Half large red onion
Organic Olive Oil
1/2 cup chopped organic walnuts
Scarborough Fair – rosemary infused sea salt from Saltopia
1 pound hot turkey sausage from L L Pittenger Farm
Grating cheese (any kind – Goat or Cow)
Freshly ground pepper, to taste
Set oven temp to 425 degrees.
Place turkey sausage on baking pan. Cook for twenty minute intervals and turn over so all sides brown evenly. When done, remove from oven and cut into bite-sized pieces.
Bring 1.5 cups water to a boil, add 1 cup quinoa. Cover pot and turn to low. Simmer for 15 minutes. Fluff quinoa with a fork, place cover back on pot and set aside for 10 minutes.
Chop and saute red onion in 2 tablespoons olive oil until browned. Remove from stove top and set aside.
Cut stems off broccoli. Cut broccoli heads into large pieces. I even use the stem, but shave the outer layer of the stem to remove the tougher part of the broccoli and slice the stems in half. Coat in olive oil and sprinkle generously with Scarborough Fair salt. Spread broccoli on roasting pan. Cook on one side for 15 minutes; turn and cook for another 10 – 15 minutes or until both sides are browning. Remove from oven when done, chop into bite-sized pieces and set aside.
Combine cooked quinoa, chopped sausage, broccoli, and sauteed onions in a large bowl. Add chopped walnuts and grated cheese and stir until well blended. Add pepper to taste. Enjoy! Serves: 4 – 6