Savory Quinoa Skillet
Anytime I tell Lou I’m going to make quinoa for dinner he usually follows up with a suggestion of maybe ordering instead ;). The guys just not huge fan. I also have to say I’m not obsessed with quinoa. I like it, and I cook with it often because it’s a great healthy alternative to other grains, but I need to make sure it’s flavored well to really enjoy it.
This Savory Quinoa Skillet does not disappoint in the flavor department; I mean look at this thing! It’s also packed with protein and veggies, so it’s a great well-rounded meal. Plus this is one of those dishes that you can either serve to a crowd of four for brunch or you will definitely have leftovers. I almost always try and make one meal a week that will give me leftovers. Mama doesn’t want to cook every night.
Key to keeping this simple is buying pre-chopped veggies! I get the the pre-shredded brussels sprouts, sliced mushrooms and diced onions to cut way down on the prep. 🙂
- Olive oil
- 1 package of organic chicken sausage, sliced into pieces
- 1 pint of chopped mushrooms
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 1/2 cups of shredded Brussels sprouts
- 1/4 cup of green or Kalamata olives, diced
- 1/2 cup of sundried tomatoes, diced
- 1 cup of quinoa (uncooked)
- 2 cups of water
- 2 tablespoons of white wine vinegar
- 1 tablespoon of pesto
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of feta cheese crumbles
- Salt & pepper
- 1-2 eggs
- Add olive oil to a large cast-iron skillet or pan.
- Add sausage and sauté.
- Once the sausage is mostly cooked, add the garlic, onions, and mushrooms. Season with salt and pepper. Cover and cook over medium heat.
- Add brussels sprouts, olives, and sundried tomatoes to the skillet. Cover and continue cooking.
- Once all the vegetables are mostly cooked, add the quinoa.
- Toast the quinoa slightly for about 2 minutes before adding 2 cups of water, white wine vinegar, pesto, and red pepper flakes. Stir, then cover and bring to a boil.
- Once bubbling, reduce the heat to medium-low and simmer for 15mins.
- After 15mins, turn off the heat and let the quinoa steam for 5mins, keeping the skillet covered.
- While the quinoa is steaming, cook your egg(s) sunny-side up or poached.
- Remove lid to quinoa and stir to fluff. Add more salt to taste. Mix in crumbled feta.
- Top skillet or individual bowls with the egg(s).