AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, MeatDifficultyBeginnerAn intriguing and satisfying depth of flavor with organic chicken sausage, sauteed mushrooms, and fresh sage, topped with tahini!
Prepare quinoa according to package directions. (I soak mine for 6-12 hours prior to cooking to remove phytates and increase nutrient availability.) After cooking, keep covered and let sit to 5-10 minutes. Then uncover and rake gently with a fork.
Meanwhile, heat 1 tbsp olive oil and saute mushrooms until tender and juices are released. Remove from pan and set aside.
Saute sausage until browned. Remove from pan, add to mushrooms mixture, and add sage.
Combine mushrooms, sausage, and sage mixture with quinoa. Add salt and pepper to taste.
To serve, scoop onto plates and top with a drizzle of tahini!
*I enjoy using The Crescent Olive's Mushroom Sage olive oil for this recipe!*
Ingredients
Directions
Prepare quinoa according to package directions. (I soak mine for 6-12 hours prior to cooking to remove phytates and increase nutrient availability.) After cooking, keep covered and let sit to 5-10 minutes. Then uncover and rake gently with a fork.
Meanwhile, heat 1 tbsp olive oil and saute mushrooms until tender and juices are released. Remove from pan and set aside.
Saute sausage until browned. Remove from pan, add to mushrooms mixture, and add sage.
Combine mushrooms, sausage, and sage mixture with quinoa. Add salt and pepper to taste.
To serve, scoop onto plates and top with a drizzle of tahini!
*I enjoy using The Crescent Olive's Mushroom Sage olive oil for this recipe!*
