Sausage – Vegetable – Quinoa Bake

October 3, 2017

My mother was amazing at throwing together her “one-pot” meals. She would take whatever was in the fridge and combine it together into one pot or dish in a way that was always delicious. She is the inspiration for this recipe.

This recipe is simply a guideline. You can use anything for the meat (or skip it altogether), and any vegetables will work, even those left over from a prior meal.

Sausage – Vegetable – Quinoa Bake 

Ingredients

  • 2 cups uncooked Quinoa
  • 1 lb sausage meat, ground beef, chicken, tuna, etc.
  • 2 medium onions, chopped
  • 2-3 cloves of garlic, chopped
  • 3 cups roasted vegetables (squash, sweet potato, carrots, zucchini)
  • 1 cup chopped raw kale
  • 1 cup chopped red pepper
  • 1 cup crumbled feta cheese
  • 3 tbsp virgin coconut oil
  • salt and pepper
  • 2 tbsp fresh cilantro, chopped
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Optional: cayenne or ancho chili powder to taste

Directions

  • Preheat the oven to 350° F
  • Wash and cut your veggies into 1″ cubes
  • Toss the vegetables for roasting (not the kale or red pepper) in 2 tbsp of melted coconut oil. Sprinkle with salt and pepper
  • Place the veggies in a large casserole dish and roast in the oven for 30 minutes
  • Soak the quinoa overnight (this is optional, but a good practice to get into.) Or you can soak the quinoa while you roast the vegetables
  • Rinse the quinoa really well. Put into a large pot, and add 4 cups of water
  • Bring the quinoa to a boil then reduce the heat to a simmer (like cooking rice), and simmer for 15 minutes
  • In a frying pan, melt the remaining coconut oil and saute the meat until almost cooked.  If using sausage, remove from the casings first
  • Add onions to the meat and cook until the onions are soft and the meat is cooked through
  • Put cooked quinoa, cooked meat and onions, kale, peppers, cheese and spices into a large bowl and mix well
  • Pour it all into the large casserole dish that you roasted the veggies in and put into the oven
  • Cook for about 20 to 30 minutes until everything is warmed through
  • Enjoy!

About the Author

Jennifer O’Donnell

Holistic Health Coach Nutrition & Wellness Coach

British Columbia

Jennifer O’Donnell is a Nutrition Coach student and a life-long nutrition student. My education in nutrition began when I was only 8 years old and...

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