This is one of my go-to recipes when I am in a pinch to get a healthy dinner ready with few ingredients. It’s my modern-day chicken soup. It’s hardy, versatile, and forgiving. It’s also a great way to sneak things into your kids’ meals (my daughter is anti mushroom, but she hardly notices them in this dish). Swap out quinoa for rice (although, I feel quinoa is less fussy) or any other grain. You can also use whatever veggies you have on hand that need to be used up.
1/2 pound or 1/2 tube of sausage (I use half a tube to stretch the meat, so throw in the entire tube if you like)
1.5 cups quinoa
3 cups water
2 cups mushrooms (I like baby bells)
Greens from 3 beets
Parmesan Cheese (garnish)
Dried Berries (garnish)
Butter, salt, and pepper to taste
1. Bring 3 cups of water to a boil. Add quinoa and cook according to package.
2. Head large frying pan on stove and cook sausage, breaking it up as much as possible as it cooks. While meat is cooking, chop mushrooms. When the meat only slightly pink add the mushrooms. Stir.
3. Remove beet greens from their ribs and cop into bite-size pieces. Add beet greens to frying pan with sausage and mushrooms and cover with lid. Store beets to enjoy at another time.
4. When beet greens are soft, remove the frying pan from skillet. Add fluffed quinoa to the frying pan and mix all ingredients together.
5. Spoon the mixture into bowls for serving. Add a pat of butter to each bowl and garnish with shredded parmesan cheese and dried berries. I like to let people add their own salt and pepper to taste.
I love this meal on cold days, and I usually make more than we need so I can enjoy it for lunch at work the following day. Like I said, be creative. Use ground beer or venison in place of the sausage, or use spinach or baby kale if you don’t have beet greens on hand.