Tuesday, July 15, 2014

Sausage (Kielbasa) and Quinoa Saute (Elysa Valentino)

1 cup Quinoa
2 cups chicken broth or water
Dash of salt

Splash of oil
4 links Sweet italian Sausage or diced Keilbasa (already cooked- omit the full cooking process and just warm up at the end)
1 medium onion, chopped
2 cloves garlic, minced
1 green, red or yellow bell pepper, chopped
2 8-inch zucchini, chopped
2 cups kale, chopped
1/2 tsp. rosemary or oregano, slightly crushed
salt & pepper to taste
2 medium tomatoes chopped (optional)

Fresh grated Parmesan and/or Romano cheese

Rinse quinoa thoroughly through a mesh strainer. Combine quinoa and water or broth in medium pan. Bring to a boil; cover, reduce heat and simmer for 15 min or until liquid is absorbed.

In a saute pan over medium heat, cook sausage(if using sausage links). When meat is mostly cooked, progressively add onion, green pepper, zuccini, garlic and spices. Chop and add in order listed. When green pepper is soft, add kielbasa and kale and saute until kale is soft (about 2 min). Add cooked quinoa and stir to combine. Add salt, pepper and tomato and turn off heat. (tomatoes do not need to be cooked, just heated through.

Serve warm in crock pot with grated Romano/Parmesan cheese to sprinkle on top.