Italian quinoa and sausage pilaf
1½ cup(s), (255g)
Sausage, chicken, raw
250 g, casings removed
1 medium, chopped
3 clove(s), crushed
Salt reduced chicken stock
2½ cup(s), (625ml)
Canned diced tomatoes
1 400g can, (1 x 400g can)
4 cup(s), (80g)
Light mozzarella cheese
½ cup(s), grated, (60g), shredded
1 x 3 second spray(s)
- Place quinoa in a sieve and rinse well under cold water. Drain and set aside.
- 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.
- 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.
- Preheat oven grill to high. Place pan under preheated grill for 1-2 minutes or until cheese is melted and lightly browned.