Italian quinoa and sausage pilaf
9
Points®
Total time: 45 min • Prep: 5 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Garlic, sausages and a melty cheese topping give this quinoa pilaf plenty of flavour oomph. As it’s finished under a hot grill be sure to use an ovenproof frying pan.
Ingredients
Quinoa
1½ cup(s), (255g)
Sausage, chicken, raw
250 g, casings removed
Onion
1 medium, chopped
Garlic
3 clove(s), crushed
Salt reduced chicken stock
2½ cup(s), (625ml)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Baby spinach
4 cup(s), (80g)
Light mozzarella cheese
½ cup(s), grated, (60g), shredded
Oil spray
1 x 3 second spray(s)
Instructions
1
Place quinoa in a sieve and rinse well under cold water. Drain and set aside.
2
Lightly spray a large ovenproof non-stick frying pan with oil and heat over medium-high heat. Coarsely crumble sausage meat into pan, add onion and garlic and cook, stirring, for about 6 minutes or until sausage is browned.
3
Add reserved quinoa, stock and tomatoes and bring to the boil. Reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed. Remove from heat. Stir in spinach in batches, until wilted. Sprinkle mozzarella over top.
4
Preheat oven grill to high. Place pan under preheated grill for 1-2 minutes or until cheese is melted and lightly browned.
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