Quinoa With Chard, Sausage, And Corn – a delicious recipe with quinoa, vegetable broth, olive oil, garlic, chard, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring vegetable broth to a boil in a medium pot. Add quinoa and turn heat down to low. Cover and cook for approx. 20 minutes until quinoa has absorbed all the liquid and is nice and fluffy.
2
Meanwhile, separate the chard leaves from the stalks. Dice stalks and slice up leaves into bite-size pieces.
3
Heat olive oil in a large saucepan over medium-high heat. (If chicken sausages are not pre-cooked, add to pan at this point and saute until cooked. If they are pre-cooked, then begin with chard stalks.)
4
Add chard stalks and saute for a few minutes.
5
Add garlic, mushrooms, and sausage (if pre-cooked) and saute, stirring frequently, for a few more minutes until garlic is fragrant and the sausage is beginning to brown.
6
Add chard leaves and corn and cook until chard is beginning to wilt.
7
Turn off heat and add quinoa to pan, mixing everything together.
8
Enjoy either as is or with a healthy sprinkle of cheese!
297
kcal
Calories
13
g
Fat
15
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1.5 cups quinoa, 3 cups vegetable broth (my preference is Better than Bouillon - it makes everything so tasty), 1 tablespoon olive oil, 2 cloves garlic, minced, and more.
Yes, Quinoa With Chard, Sausage, And Corn falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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