Description

A hearty one-pot bowl with savory chicken sausage, earthy mushrooms, protein-rich quinoa, and wilted spinach. This customizable, umami-packed meal is quick to make with minimal cleanup.

Ingredients

Scale

Dry quinoa (tri-color or brown)
1½ cups
(Pre-rinse for less bitterness; white quinoa works too)
Pre-cooked Italian chicken sausage
6 sausages
(Use turkey or vegan sausage if desired)
Baby spinach
6 oz bag
(Kale or Swiss chard can substitute)
Chicken bone broth
32 oz carton
(Vegetable broth for lighter flavor)
Mushrooms
1 pack (8 oz)
(Cremini, white, or shiitake)
Olive oil
4 tablespoons
(Avocado or canola oil also fine)
Fresh cilantro
1 handful
(Parsley or basil for alternative herb profile)
Lime
1 whole
(Lemon juice works too)
Pre-minced garlic
2 tablespoons (or 4 cloves)
Cumin
1 teaspoon
(Smoked paprika for warmth)
Garlic powder
1 teaspoon
(Granulated garlic optional)
Onion powder
1 teaspoon
(Dried minced onion alternative)
Red pepper flakes
1 teaspoon
(Reduce to ½ teaspoon for mild flavor)
Kosher salt
½ teaspoon

Instructions

Heat olive oil in a large pot over medium heat
Add chicken sausage and cook until browned (5-7 minutes)
Stir in mushrooms and sauté 4 minutes
Add quinoa and spices (cumin, garlic powder, onion powder, pepper flakes); stir 2 minutes
Pour in chicken broth and bring to a boil
Reduce heat to low, cover, and simmer 15 minutes
Mix in spinner bag and let wilt for 3-5 minutes
Stir in cilantro, lime juice, and garlic before serving

Notes

For vegetarian version: use veggie sausage and vegetable broth
Turkish sausage adds extra flavor
Store leftovers in air-tight containers for up to 3 days
Add roasted veggies like bell peppers or zucchini
Double quinoa for heartier serving

Prep Time: 10
Cook Time: 25
Method: One-pot Cooking
Cuisine: American-Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 1g
Sodium: 500mg
Fat: 20g
Saturated Fat: 4g
Carbohydrates: 45g
Fiber: 6g
Protein: 18g
Cholesterol: 70mg