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One Pot Turkey Sausage and Mediterranean Quinoa – Pioneer COOKERY

One Pot Turkey Sausage and Mediterranean Quinoa

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cups nitrate free turkey rope sausage, cut into 1 inch chunks
  • 2 clove garlic, minced
  • 1 small yellow onion, cut into strips
  • 1 cup low sodium chicken broth
  • 1 (14 ounce) can diced tomatoes
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups quinoa, rinsed in cool water
  • 2 cups spinach, chopped
  • 1/2 cup low fat feta cheese, crumbled

Instructions

  1. In large skillet, heat oil on medium heat. Once hot, add turkey sausage, garlic, and onion. Cook until onion begins to soften. Stir in broth, tomatoes, salt, and quinoa. Bring to a boil and reduce to a simmer and add spinach. Continue to simmer, stirring occasionally to prevent quinoa from sticking, until broth is absorbed. Spoon into serving bowls and sprinkle with feta. Enjoy!

Yields: 4 servings | Servings Size: 1 cup | Calories: 117 | Total Fat: 8g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 455mg | Carbohydrates: 8g | Fiber: 3g | Sugar: 4g | Protein: 5g

SmartPoints (Freestyle): 4

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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