Hey, I made this, and it was pretty good! It was a recipe I thought up all in my head – sometimes the things I think up there turn out…ok.
This tastes like a big bowl of deliciousness, a good meal for transitioning into fall. It was my first time actually making quinoa, and I’ll admit, I had couscous in mind for this dish up until I dumped the quinoa out and noticed “Yep…that’s not couscous”. Oh well.
Here’s what you’d need if you were to attempt something like this at home. Feel free to make it even better – I won’t feel bad.
Chicken Apple Sausage, Mushroom, Spinach & Quinoa Bowl
- 1 package – Sweet Apple Chicken Sausage (I used the ones from Trader Joe’s)
- Sliced Mushrooms
- Fresh Spinach
- Cooking Sherry
- 1 package Garden Vegetable Quinoa or other suitable flavor – possibly even couscous
- 1/2 cup mirepoix (I used Trader Joe’s – sub finely diced celery, carrots and onion)
- 1 handful dried cranberries
Start your quinoa by boiling the amount of water the package calls for in a saucepan.This stuff takes longer than couscous to cook, so be careful. You’re looking at a good 20 mins to boil the water and cook the quinoa. When your water begins to boil, throw the mirepoix in the water. Simmer for a few minutes, then put in the quinoa, turn the heat down to a simmer, and cover.
While your quinoa is doing it’s thang, brown the chicken sausages on medium high heat in a frying pan with a dash of olive oil or cooking spray. You can cook them whole or cut them into bite size pieces before you cook them. When the sausages start to develop some color (around 5 mins), throw in your mushrooms, and keep cooking. Stir occasionally. When the mushrooms start to brown, throw in some sherry. It’ll boil off. At this point, throw in whatever spices and herbs you’d like to the sausages and mushrooms. Turn heat down and simmer. If things start to dry out, there’s always more sherry, or you can toss in a little water or broth.
Check that quinoa! By this point, it’s probably close to ready. Throw in the cranberries. Trust me – it adds even more of that sweet and savory note. Stir in and cover.
When everything is starting look ready, throw in a 2 big handfuls of spinach on top of your sausage and mushrooms. Cook on low for a minute, then turn on off heat and remove from burner. Try to have your spinach retain more of a brighter green color. If it looks like the stuff Popeye would eat, you’ve probably overdone it.
Remove everything from heat, put the quinoa at the bottom of a bowl and layer the sausage, mushrooms and spinach mix over the quinoa. Take a bunch of pictures, and blog about it later.
…oh wait. Not that last part :)