2 tablespoons olive oil
1/2 large onion, chopped
1 medium sweet potato, peeled & cut into 1/4-inch cubes
1 cup quinoa
1 1/2 cup water or unsalted chicken stock
1/2 teaspoon salt, divided
12 oz. pkg chicken sausage, I use aidell’s chicken & apple dinner sausage
8 ounces baby spinach
In a medium saucepan heat oil over medium-high heat. Add the onions and sauté, stirring occasionally, until the onions soften, about 5 minutes. Add the sweet potatoes and sauté for about 3 minutes. Add the quinoa and toss until the grains are slightly toasted, about 2 minutes.
Add the water or broth and salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa and sweet potatoes are tender, about 15 minutes.
When the quinoa and sweet potatoes are cooked, stir in the spinach and sausage and cook until the spinach is wilted and the sausage is heated through.
Serve with a sprinkling of freshly grated Parmesan cheese, optional.
(Nutrition Facts per serving: 340 calories, 15 g fat, 3 g saturated fat, 675 mg sodium, 600 mg potassium (helps lower blood pressure), 36 g carb, 5 g fiber, 17 g protein, 100%DV Vitamin A and good source of Vitamin C)