It’s MPM time again, and this week I’m sticking to the plan!
Monday, Oct. 10
Quinoa with Turkey Italian Sausage (recipe below)
Tuesday, Oct. 11
Slow-cooker black beans atop brown rice
Wednesday, Oct. 12
Thursday, Oct. 13
leftovers…I have a night class 😦
Friday, Oct. 14
Saturday, Oct. 15
Around the World potluck party…yes, just like the one you attended in college, but with food.
Sunday, Oct. 16
Hubs birthday! We’re going out to a restaurant of his choosing.
Last week my friend, Veronika, asked for my tried and true quinoa recipes. I sent her a few, and decided it was time for me to create another. I decided to whip up a batch of Italian inspired quinoa for two reasons. One, I already tackled Greek(ish) and Mexican(ish) quinoa dishes, and two, I had a jar of opened pasta sauce that needed to be eaten. Quinoa with turkey Italian sausage was born.
Quinoa with Turkey Italian Sausage
Nutritionals: cal: 303, carb: 37g, fat: 10g, pro: 20g, sugar: 4g, fiber: 5g
1 cup quinoa, rinsed
2 1/2 cups water or chicken broth
1 chicken bullion cube (if you use water)
2 1/2 links hot turkey Italian sausage, casings removed, crumbled
1/2 cup sweet onion, diced
1/2 bell pepper, diced
3 garlic cloves, minced
1 cup frozen chopped spinach
2 tsp. Italian seasoning
1/4 tsp black pepper
1/3 cup nutritional yeast*
salt to taste
2 TBS-4 TBS pasta sauce of your choosing
*can sub shredded mozzarella if you don’t like, or don’t have, nutritional yeast.
Brown turkey Italian sausage, (I brown all 5 links and freeze half for later).
Meanwhile, bring water, bullion cube (or chicken broth), and quinoa to a boil. Reduce to simmer, adding the bell pepper, onion, spinach, garlic, Italian seasoning and black pepper. Cover, and continue to simmer for 15 minutes. Remove from heat and add nutritional yeast. Mix well. Add browned Italian turkey sausage.
Serve, topped with pasta sauce. Enjoy!
What is your favorite dish from another country?
I need a fun dish or app to bring to Around the World. Last year the hubs made a Russian apple cake. The year before I think we made something from Mexico…I can’t remember. I