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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 8 | tablespoons chopped | shallots (2 shallots roots) | 1 | teaspoon | kosher salt | 4 | clove | garlic minced | 1 | sweetpotato, 5" long | Sweetpotato | 2 | cups | Turkey sausage, reduced fat, brown and serve, cooked (include BUTTERBALL breakfast links turkey saus | 2 | cups | Spinach | 2 | tablespoons | lemon juice, bottled | 4 | tablespoons | grated parmesan-from hard, not with fillers in shaker bottle | 1 | cup | quinoa raw |
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Steps
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Sequence
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Step
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| | 1 | In a medium saucepan toast the quinoa over medium heat for about two minutes. Add 1 ¾ water to toasted quinoa and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed. This will take about 12-15 minutes. Remove from heat and let sit covered for 5 minutes.
Meanwhile . . .
Heat 1 tablespoon olive oil in large skillet. Add shallot and salt and sauté until softened, about 5 minutes. Add garlic and stir for about a minute. Crumble sausage and incorporate into shallot mixture.
Add diced sweet potato. Continue to sauté without a lid for about 5-7 minutes until sausage no longer looks pink. Add 2 tablespoons water and cover with lid. Continue to simmer for about five minutes or until the sweet potatoes are cooked to your liking. Remove lid, add spinach and cook until slightly wilted, about 1 minute. Squeeze in fresh lemon juice.
Remove lid from quinoa, fluff with fork and transfer to skillet. Gently mix and top with fresh grated Parmesan. |
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