This is an easy dish that is perfect for those times when you want great flavor but not something that requires a lot of attention. I made it with tempeh sausage but any sausage or vegan field roast (if you aren’t gluten free) would work just fine. This is the first time I’ve made tempeh sausage (and the first time I’ve had tempeh in forever) and I am absolutely in love with it. Though I generally try not to make soy a big part of my diet, I feel OK about fermented soy on occasion.
I actually doubled this recipe and ended up using half to make a casserole that may have been the best casserole I’ve ever had with quinoa. Of course, I didn’t write down what I did OR take a photo so I don’t have a recipe to share. (I’m blaming pregnancy brain….) But, I have plans to recreate it, maybe simplify it a bit and hope to share with you very soon.
Ingredients
- 56 ounces whole peeled tomatoes 2-28 ounce cans
- 4 cloves garlic peeled and sliced
- 2 tablespoons olive oil
- 8 ounces turkey sausage tempeh sausage
- 3 cups cooked quinoa
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for full recipes : wendypolisi.com
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