I’m embarrassed to admit it, but this is the first time I’ve ever cooked/eaten quinoa.
Quinoa, known for being rich in protein and fiber, has become a popular health-food staple in recent years. I had been meaning to try it for quite some time…but sadly never got around to it; until I came to the PNW.
Out here, quinoa is quite the rage.
After hearing numerous reviews of how wonderful this whole grain is, curiosity got the best of me. The result is this week’s recipe, which makes for a very filling and flavorful dinner.
Quinoa, Zucchini, Corn and Chicken Sausage Salad
Serves: 1 Prep Time: 10 min Cook Time: 15 min Total Time: 25 min
1/4 cup uncooked quinoa
3/4 cup low-sodium chicken broth
2 tbsp. olive oil
1 spicy chicken sausage, cut into chunks
1/4 cup onion, chopped
1 small zucchini, diced
1/4 cup sweet corn kernels
1 tbsp. fresh lemon juice
Dash of ground cumin, salt and freshly ground black pepper
1. Pour the quinoa and chicken broth in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, about 15 minutes. Fluff with a fork.
2. While the quinoa cooks, heat 1 tbsp. of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally until browned, about 5 minutes. Transfer sausage to a plate.
3. In the same skillet, add another tbsp. of oil and cook onion until softened, about 2 minutes. Add the zucchini and corn and cook about 5 minutes, until the veggies are tender.
4. In a serving bowl, mix the lemon juice, cumin, salt and black pepper. Add the quinoa, sausage and veggies; mix and eat!