Quinoa with Sausage, Zucchini and Crimini Mushrooms

3/4 cup quinoa
1 1/2 cup water
8 oz. sausage
1 red sweet onion
12 crimini mushrooms
1/4 cup sun-dried tomato
Olive oil

1. In a large sauce pan, bring water to a boil. Add quinoa and let simmer for 12 minutes.
2. Dice zucchini, mushrooms, onion and sun-dried tomato.
3. In a saute pan, heat olive oil. Add sausage and cook until no longer pink. Add vegetables and saute for 5-7 minutes.
4. Add quinoa to pan and toss well. Add olive oil as needed if dry.

Serves 2-3

Sweet Potato and Black Bean Fajita Bowl

1 sweet potato
1 large red bell pepper
1 onion
1 can black beans
4 mushrooms
1 cup uncooked white rice
Olive oil

1. Boil 1 cup uncooked rice in 2 cups water or use a rice cooker. Set aside
2. Peel and dice sweet potato. In a skillet, grill in olive oil, turning so sides brown evenly. 
3. Dice onion and bell pepper. Add to skillet and caramelize, about 4-5 minutes. 
4. Meanwhile dice mushrooms. Combine mushrooms and black beans with skillet ingredients, cooking for an additional 4-6 minutes, until warm throughout. 
5. Serve vegetables over rice. 

Serves 3-4

Swiss Chard & Sausage Pasta

1/2 lb. pasta
1 bunch swiss chard
8 red pearl onions
1 tsp chopped garlic
1 roma tomato
3/4 cup mushrooms
2/3 lb. Italian sausage
2 tbsp olive oil
Mizithra cheese

1. Boil pasta for 6-8 minutes until al dente. Drain and set aside.
2. In a skillet cook Italian sausage until lightly browned and no longer pink.
3. Rinse vegetables. Chop swiss chard, mushrooms and tomatoes into 1/4 in. pieces 
4. In a large sauce pan combine olive, garlic, swiss chard and mushrooms. Cook until swiss chard is wilted. 
5. Add pasta, tomatoes and sausage. Toss well and continue cooking for 2-3 minutes.
6. Serve with grated mizithra cheese.

Serves 2-3