We're about to get really healthy up in here.
But I can't help it. The markets here in Portland are brimming with incredible produce right now, and I must taste everything.
Last week's fun find? Beautiful oyster 'shrooms.
And in an attempt to balance out all my beer carbs with healthy meals, this protein-packed dish was born. (Bonus: It doesn't taste as healthy as it is!).
Quinoa with Mushrooms & Sausage
Yields: 4 servings
-1 cup quinoa
-2 tablespoons extra virgin olive oil
-1 small yellow onion, diced
-1 clove garlic, minced
-5 ounces oyster mushrooms, roughly chopped
-1/2 teaspoon dried thyme
-Healthy pinch of crushed red pepper flakes
-1 Field Roast Italian Sausage, chopped
-Salt and black pepper, to taste
-1 1/2 cups baby spinach
-Splash of good Balsamic vinegar
-Crumbled feta cheese, for serving
1.) Cook quinoa according to package directions. While quinoa cooks, heat olive oil in a large skillet over medium to high heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften - about 5 minutes.
2.) Add mushrooms, dried thyme, and crushed red pepper to the pan. Cook until mushrooms begin to soften slightly, about 3-4 minutes. Add sausage and cook until heated through. Season with salt and pepper.
3.) In a large bowl, mix quinoa with onion, mushroom, and sausage mixture. Stir in baby spinach and let wilt; add a splash of Balsamic. Taste, and season with salt and pepper as necessary. Serve with crumbled feta on top (because feta makes everything better).
This dish is a nutrient powerhouse. Protein-packed quinoa, mushrooms, and sausage + vitamin-laden spinach - with the feta cheese helping to make it seem not so healthy. Given the protein factor in this dish, it's also super satiating. Win-win!
Oh, and if you can't find oyster mushrooms, really any other mushrooms would do. And if you want to make this dish vegan? Simply leave out the feta.
What dishes have you cooked lately?