Quinoa Superfoods Salad

Cook’s Notes: I’ve been reading a lot about “superfoods” lately, those foods which are supposed to have great health benefits. This meal is not only visually beautiful with its colors, but it has 6 superfoods. Have 1 cup of yogurt topped with 1/2 cup berries and 1 T toasted nuts for dessert, and you push your meal to 9 superfoods. It’s also delicious as can be; leftovers are great for breakfast.

Ingredient Note: Harvest Grains are a blend of cous-cous, orzo, baby garbanzo beans, and red quinoa. Serve this dinner with baked eggplant cutlets (Trader Joe’s, freezer section) and tangerine juice spritzers (3 to 4 oz juice poured over a tall glass with ice; fill glass with seltzer water).

8 oz Trader Joe’s Harvest Grains Blend (1/2 bag), to yield 3 cups cooked grains
16 oz chicken sausage with mushrooms and Asiago cheese
1 diced red bell pepper
1/2 cup shredded carrot (sold in produce section)
1 tsp minced garlic (jarred)
3 oz raw baby spinach (1/2 bag)
1 cup chunky spaghetti sauce with roasted garlic

Prep Plan: Preheat the oven. Bake the eggplant cutlets. Prepare the Harvest Grains according to package instructions. While the grains and eggplant cook, remove the sausage casings and prepare the vegetables.

Coat a large skillet with cooking spray; heat 1 T olive oil over medium heat. Add red bell pepper and carrot, and sauté for a few minutes. Add the garlic and spinach. Cook for a few more minutes, stirring until spinach is wilted and vegetables are tender. Set vegetables aside in a bowl.

Dice the sausage (small chunks) and add to the skillet. Sauté for a few minutes. Add the spaghetti sauce and cook until heated through.

Combine cooked grains, spinach mixture, and sausage. Add more spaghetti sauce to the mixture, if desired. Serve quinoa mix in a bowl (the grains are easiest to eat with a spoon).

Makes about 4 servings.

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