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Ingredients
- 1 cup quinoa
- 2 cups water
- 3 teaspoons salt-free garlic-herb seasoning, divided
- 3 oz baby kale
- 1 (8 oz) bag fresh asparagus tips
- 3 links fully cooked smoked chicken sausages (about 7 oz)
- 1 (14 oz) can quartered artichoke hearts
- Olive oil cooking spray
- ½ cup julienne-cut, sun-dried tomatoes
- ¼ teaspoon crushed red pepper (optional)
- 1 (14.5 oz) can no-salt-added diced tomatoes with basil, garlic, and oregano
- ½ cup grated Parmesan cheese, divided
Steps
- Prepare quinoa following package stovetop instructions, using water and 2 teaspoons seasoning. Chop kale and asparagus. Slice sausages into ½-inch-thick slices. Drain artichokes.
- Preheat large sauté pan on medium-high 2–3 minutes. Coat sausage with spray, then place in pan; cook 2 minutes, stirring occasionally. Combine in medium bowl: artichokes, asparagus, remaining 1 teaspoon seasoning, sun-dried tomatoes, and crushed red pepper, if using; coat with spray. Add mixture to pan and cook 2 minutes, stirring occasionally.
- Reduce heat to medium, then add diced tomatoes to pan; cook and stir 3–4 minutes until mixture thickens and asparagus is tender. Fluff quinoa with fork; stir in kale and cover 5 minutes to wilt.
- Stir ⅓ cup cheese into quinoa, then divide evenly among serving bowls; top with sausage mixture. Sprinkle each bowl with even amounts remaining cheese; serve.
Amount per ¼ recipe serving: Calories 380, Total Fat 9g, Sat Fat 3.5g, Trans Fat 0g, Chol 45mg, Sodium 790mg, Total Carb 57g, Fiber 10g, Sugars 13g, Protein 22g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 30%