One pan. Great at using up leftovers. Serves 4.
1 tbs olive oil
4 cloves minced garlic
1/2 onion, minced
1 zucchini or squash, chopped
2 precooked skinless sausages, sliced
1 cup of fresh or frozen sweet corn, peas, or carrots
1/2 cup quinoa (1/2 cup before cooking)
2 handfuls baby spinach or kale
black pepper to taste
1/4 cup grated Parmesan
Heat up the olive oil in a large skillet. Saute the garlic and onion until fragrant and onion has softened.
Cook the quinoa according to package directions.
In the skillet, add the zucchini/squash and the sausage. Cook for 3-5 minutes or until the sausage slices have just slightly browned.
Add the veggies and black pepper to taste. Stir until heated through. Add the spinach/kale and cook until just wilted. Add in the quinoa.
Serve with Parmesan cheese.