Unbelievably easy to whip up, healthy and delicious to hoover up, and perfect for leftovers.. doesn’t get any better.
I made this as a main dish, but you can easily use it as a side.
Also, the quinoa is totally interchangeable with rice.
- olive oil
- 1 lb pork sausage, sliced
- 10 oz package mushrooms, sliced
- 2 jalapeños, seeded & fine chopped
- 1/2 cup onion, diced
- 1 cup butternut squash, peeled & cubed
- 1 cup uncooked quinoa
- 1/4 cup white wine
- 3-4 cups low sodium chicken broth
- 1/4 cup Parmesan cheese (optional but recommended)
In a deep large skillet, heat a drizzle of olive oil on medium high. Add the sausage slices and cook for about 5 minutes. Remove from pan and set aside.
In the same pan (with the sausage juices still there) add the mushrooms. Season with salt & pepper to taste and cook until browned and slightly softened — about 4 minutes. Remove from pan and set aside.
Heat some more oil in the same pan and add the cubed butternut squash. Season with salt & pepper to taste. Cook until softened and slightly browned — about 5-7 minutes. Remove from pan and set aside.
In the same pan, add a drizzle of oil and the onion and jalapeños. Cook until softened 2-3 minutes. Next add the quinoa and stir to combine and “toast”. Add the wine and stir for 30 seconds.
Next, add in the chicken broth 1/2 CUP AT A TIME, STIRRING CONSTANTLY, UNTIL THE LIQUID IS ABSORBED.. THEN ADD THE NEXT HALF CUP, AND SO ON AND SO FORTH. You will do this until the quinoa is cooked and all the juices are absorbed — it should take about 20 minutes. Remove from heat and add in all the cooked veggies and Parmesan and combine.
Top with more cheese and serve.
Yields 4 servings.