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

Italian Quinoa Pilaf

1/2 lb italian sausage
8-10 asparagus spears
1/2 cup olives
1 tomato
1 cup quinoa
2 cups chicken broth
1/2 cup onions
1 portabella mushroom
1 zucchini
1 eggplant
1 tsp garlic
Italian seasoning
3 tbsp olive oil

1. Combine quinoa and chicken broth in a rice cooker or pan and let steam for 20-25 minutes.
2. In a sauté pan, cook Italian sausage until it is no longer pink, breaking it apart as it cooks.
3. Meanwhile, dice onions, tomato, portabella, zucchini, eggplant and asparagus. Cut olives in half.
4. Add onion, zucchini, eggplant, portabella, garlic and olive oil to the sauté pan with the sausage. Sauté until vegetables are browned.
5. Add olives, tomatoes and cooked quinoa to the pan. Continue to cook for 4-5 minutes or until warmed throughout, stirring occasionally.

Serves 2-3