Hey beauties! Happy Tuesday! Just popping in real quick to share one of my favorite, easy weeknight meals - Italian quinoa! For the most part, we try to avoid grains in our family. I'm allergic to wheat, and we've found that a lot of the gluten-free replacement options for things like bread and pasta just aren't that great, and expensive to boot. So we do a lot of spaghetti squash, quinoa and white rice. With broccoli, tomato and Italian sausage, this quinoa recipe is a tried-and-true fave, and easy enough to keep in your regular meal rotation!
Also: a disclaimer. I do not regularly post recipes or food posts. This isn't because I don't cook or don't love food, but rather because I am a very fly-by-the-seat-of-my-pants kind of cook. I rarely measure when cooking and just throw things in willy-nilly. A running joke in our house is when my husband asks me "how long does this need to cook?" and my answer is "I don't know...until it's done?" So this recipe is certainly not cookbook-worthy and you'll need to experiment with your own sweet spot of spices and such. Have fun! That's what cooking is all about :)
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1 package Italian sausage
- olive oil (a couple tablespoons)
- crushed garlic (I just use the jarred kind, but fresh would also be lovely)
- 6-8 basil leaves, minced
- 1 jar diced tomatoes, drained
- seasonings to taste (I typically use sea salt, pepper and Italian seasoning)
- broccoli florets
- Rinse your quinoa using a fine mesh strainer. This gets rid of the bitter-tasting coating on the seeds and gives it richer flavor
- Drizzle some olive oil in a good-size saucepan and heat over medium heat. Toss in a spoonful of crushed garlic and the rinsed quinoa. Stir for 45 seconds or so, long enough for the quinoa to get lightly toasted.
- Add in the vegetable broth and bring to a rolling boil
- Once boiling, cover and reduce heat to low and simmer for 15 minutes. You'll know the quinoa is done when it looks like this. It should be fluffy and all the seeds should look unfurled.
- While quinoa is simmering, heat oven to 350 degrees
- Coat a cookie sheet with nonstick spray and arrange broccoli florets in an even layer. Drizzle with olive oil, sprinkle with sea salt and bake for 15ish minutes, or until slightly crispy
- Place sausages in a skillet and fill with water - the water should reach about halfway up the sausages. Cover and cook on medium until cooked through
Stir roasted broccoli and sausage into the saucepan with the quinoa. Add in diced tomatoes. Season to taste.
And, voila! An easy, healthy and delicious weeknight supper that really hits the spot. And makes plenty for leftovers! Win, win.