Quinoa With Turkey Sausage And Veggies Recipes

SAVORY TURKEY SAUSAGE QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a mini-muffin pan with cooking spray.
• Mix turkey sausage, garlic, and sage in a skillet over medium-high heat; cook and stir until browned, about 6 minutes. Drain.
• Mix browned sausage mixture, quinoa, Cheddar cheese, Parmesan cheese, green onions, eggs, flour, and black pepper together in a medium bowl until well-blended. Spoon mixture into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 20 minutes.

CHEESY QUINOA WITH TURKEY KIELBASA

Steps:

• Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add 1 cup water, the quinoa, chicken broth, tomatoes, 1/4 teaspoon salt and a few grinds of pepper; bring to a simmer, stirring. Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, 12 to 15 minutes. Remove from the heat and stir in the cheese and parsley. Cover to keep warm.
• Meanwhile, toss the broccoli with the remaining 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Add the kielbasa to the baking sheet. Roast until the broccoli starts browning and the kielbasa is hot throughout, 15 to 18 minutes. Let cool slightly, then slice the kielbasa. Serve the quinoa topped with the kielbasa, broccoli and more cheese.

QUINOA WITH VEGGIES

Steps:

• Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

ONE-POT QUINOA WITH SPICY SAUSAGE

Steps:

• In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
• Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
• Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
• Remove from heat; stir in cheese. Top with tomato and cilantro.

QUINOA WITH ROASTED VEGETABLES

Steps:

• Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

QUINOA WITH TURKEY SAUSAGE AND VEGGIES

Steps:

• In a medium saucepan, cook quinoa according to package directions. Set aside.
• While quinoa is cooking, heat a large skillet over medium-high heat, spray with cooking spray, and add sausages in a single layer. Cook until browned on both sides, turning at lease once, about 4 to 5 minutes. Add ½ C chicken stock cover, and reduce heat to simmer until sausages are cooked through and ale has almost completely evaporated, 5 to 10 minutes. Remove sausages to a cutting board and cut into half- inch pieces.
• Return skillet to stove over medium-high heat and add olive oil. Add red chili, yellow peppers, onion and zucchini. Sauté, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic and spices, stir to combine, and cook for 2 minutes. Add tomato and remaining ½ C chicken stock, simmer until ale is reduced by half.
• Add in quinoa and sausages. Mix and warm through.

TURKEY SAUSAGE WITH ROOT VEGETABLES

Steps:

• In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender. , Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the flour and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and vinegar. Spoon over cabbage.