A fabulous, healthy, tasty and fast meal that everyone (even finicky little ones) will eat!
Preheat oven to 400
2 C quinoa, soaked for 10-20 minutes, then drained and rinsed
3 C chicken stock or water
Add both of the above to a pot, bring to a boil, then cover and turn heat to low. Cook until all liquid is absorbed; about 25 minutes.
While the quinoa is cooking do the following:
2 red bell peppers cut into thick strips and layed on a baking sheet. Drizzle with olive oil and put in oven.
1/8 C olive oil
2 Italian sausage links (organic), cut into bite-size pieces
2 portobello mushrooms (or 2 C of your favorite mushroom) sliced in 1/2" pieces
2 large handfuls of baby spinach
Cook sausage in a olive oil for about 4 minutes then add mushrooms. Saute all until sausage is cooked through and mushrooms are sufficiently wilted. Add in spinach and stir/cook until wilted (covering the pan can speed this process).
remove peppers from oven and cut into bite-size strips; stir into sausage mixture. Stir in qunioa (you may not want to use all of it--it depends on the ratio of quinoa to veggies you want) and then mix in 4 oz crumbled goat cheese.
Voila!
