One-Pot Italian Quinoa Skillet
1 cup(s), chopped
4 clove(s), large, minced
Uncooked sweet Italian turkey sausage
3 link(s), casings removed (12 oz)
No-salt-added chicken stock
No salt added diced tomatoes
14½ oz, with basil, garlic, and oregano
Fresh baby spinach
Shredded part-skim mozzarella cheese
1 cup(s), shredded (4 oz)
- Place quinoa in a medium bowl and cover with cool water; swish quinoa in bowl, agitating with fingers. Drain well.
- Coat a large ovenproof skillet with cooking spray. Heat over medium-high heat. Add onion, garlic, and sausage and cook until lightly browned, about 6 minutes, stirring to crumble. Add chicken stock, quinoa, tomatoes, and salt and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes.
- Preheat broiler to high. Add spinach to quinoa mixture in batches, stirring to wilt. Sprinkle cheese over quinoa mixture. Broil until cheese melts and starts to brown, 1 to 2 minutes.
- Serving size: 1⅓ cups