Tangy Quinoa Sausage Medley
Dinner, Quinoa, Gluten-free, Wheat-free, Apple cider vinegar
- 2 cups cooked quinoa
- 1 pound organic turkey or chicken sausage
- 1 tablespoon Grapeseed oil
- 3 cloves fresh garlic diced
- 1 pound fresh asparagus trimmed and chopped
- ½ cup chopped sun dried tomatoes
- ¾ cup chopped artichoke hearts
- ⅓ cup organic raw organic apple cider vinegar
- 1 cup organic chicken broth
- 1-2 tablespoons fresh grated Parmesan cheese
In large skillet, place garlic and oil. Cook for 1-2 minutes. Add sausage and cook until browned and no longer pink. Slice into 1 inch pieces.
Add asparagus, tomatoes and artichoke hearts. Stir to combine.
Add vinegar and broth and let simmer on low for a few minutes.
Pour mixture onto cooked quinoa and mix thoroughly. Top with Parmesan cheese if desired.