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!
