I didn’t know what to call this dish. I really wanted to be able to claim that catchy “one-pot dinner” label but this dish comes together much faster when you use two.
It’s worth it though. It’s quick and easy, the quintessential weeknight dinner. Oh and let’s not forget deeelicious! And it keeps well if there are leftovers.
The cast of characters include: Italian sausage, quinoa, zucchini, onion, garlic, spinach, sun-dried tomatoes, and mozzarella.
So in one pot you have the quinoa simmering away with yummy herbs like parsley & oregano. In another pan, you’re cooking up some Italian sausage and veggies. Then the quinoa joins the sausage & veggies party and the whole thing gets topped with cheeeeeese. Just a little. I mean, balance, right?
***I’m writing a few guest posts for the Oklahoma Women Bloggers’ website throughout September! I’d love for you to check them out. Here are the links for the 3 posted so far:
Italian Sausage, Quinoa, Veggie Skillet Dinner; Recipe or Not
- 1 lb ground Italian sausage or combo of 1/2 lb Italian sausage & 1/2 lb ground turkey
- 1/2 of a small onion, diced (about 1/4 cup)
- 1 zucchini, diced
- 1-2 garlic cloves, minced
- a couple of sun-dried tomatoes, diced (about 3 T.)
- a handful of spinach leaves, torn into smaller pieces
- 1/2 – 3/4 c. shredded mozzarella
- 1/2 c. uncooked quinoa (be sure to rinse it if it doesn’t come pre-rinsed)
- 1 1/4 c. water
- 1/2 t. dried oregano
- 1/2 t. dried parsley
- pinch of salt
- Fresh parsley, for topping
In a small or medium pot, bring the quinoa, water, oregano, parsley, and salt to a boil. Once boiling, reduce the heat and simmer the quinoa about 20 minutes or until all of the water has been absorbed. While the quinoa is cooking, heat a separate skillet to medium heat. Cook the Italian sausage or sausage/turkey combo until no longer pink in the center. Once the sausage is cooked, throw in the onions, garlic, and zucchini. Cook for a few minutes then add the sun-dried tomatoes and spinach. Once the spinach is starting to wilt, add the pot of quinoa. Stir until everything is combined and top with a thin layer of mozzarella. Cover the skillet with a lid for a minute or two to melt the cheese. Top with fresh parsley. Enjoy!
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