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Quinoa with Spicy Jalapeno Chicken Sausage and Sweet Potato

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/esha576.jpg 30 mins 10 Minutes 20 Minutes 6

12 oz al fresco Spicy Jalapeno Chicken Sausage, cooked

1 Cup quinoa, dry, well rinsed and drained

1 3/4 Cup water

1 Teaspoon kosher salt, divided

1 Tablespoon extra virgin olive oil

2 Tablespoon freshly chopped shallots

4 fresh minced garlic cloves

2 fresh sweet potatoes, peeled and diced into 1/2" pieces (about 2 cups)

2 Cup fresh chopped spinach

1 fresh lemon

4 Tablespoon low sodium grated parmesan cheese

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Quinoa with Spicy Jalapeno Chicken Sausage & Sweet Potato
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Serves6 Prep Time10 Minutes Cook Time20 Minutes
280Calories 10gFat 650mgSodium More
Nutritional Info Per Serving
Sodium650mg Sugars5g
Total Fat10g Cholesterol45mg
Carbohydrates31g Dietary Fiber4g
Saturated Fat2.5g Protein17g
Instructions
  • In a medium saucepan toast the quinoa over medium heat for about two minutes. Add 1 ¾ water and 1/2 tsp salt to the toasted quinoa and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and little white ring on quinoa has separated from the grain. This will take about 12-15 minutes. Remove from heat and let sit covered for 5 minutes.
  • Meanwhile . . .grill or sauté chicken sausage links until browned and internal temperature reached 165 degrees F. Slice and set aside.
  • Heat 1 tablespoon olive oil in large skillet. Add shallot and remaining salt and sauté until softened, about 3-5 minutes. Add garlic and stir for about a minute. Add chicken sausage and incorporate into shallot mixture and cook for a couple minutes.
  • Add diced sweet potato. Continue to sauté without a lid for about 5-7 minutes. Add 2 tablespoons water and cover with lid. Continue to simmer for about five minutes or until the sweet potatoes are cooked to your liking when tested with a fork. Remove lid, add spinach and cook until slightly wilted, about 1 minute.
  • Cut lemon into wedges. Squeeze half of them into quinoa and use other half for garnish.
  • Remove lid from quinoa, fluff with fork and transfer to skillet with al fresco Sausage. Gently mix and divide onto 6 plates. Sprinkle with fresh parmesan cheese and garnish with lemon slices.
  • Serve immediately.
Ingredients

12 oz al fresco Spicy Jalapeno Chicken Sausage, cooked

1 Cup quinoa, dry, well rinsed and drained

1 3/4 Cup water

1 Teaspoon kosher salt, divided

1 Tablespoon extra virgin olive oil

2 Tablespoon freshly chopped shallots

4 fresh minced garlic cloves

2 fresh sweet potatoes, peeled and diced into 1/2" pieces (about 2 cups)

2 Cup fresh chopped spinach

1 fresh lemon

4 Tablespoon low sodium grated parmesan cheese

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