I love one pot meals – being able to cook everything all in one place makes life so much easier (including clean up) and that usually means dinner is on the table more quickly too. This recipe is from my March 2023 series where I took a $50 grocery list and turned it into a week of dinners, and it’s still a one pot meal I make when I’m tight on time.

View this post on Instagram
A post shared by Jenn Lueke (@jenneatsgoood)

ONE POT QUINOA, SPINACH, & CHICKEN SAUSAGE

Recipe by Jenn Lueke

4.0 from 24 votes

Servings

–

3-4

servings

Prep time

minutes

Cooking time

minutes

I love one pot meals – being able to cook everything all in one place makes life so much easier (including clean up) and that usually means dinner is on the table more quickly too. This recipe is from my March 2023 series where I took a grocery list and turned it into a week of dinners, and it’s still a one pot meal I make when I’m tight on time.

Cook Mode

Keep the screen of your device on

Ingredients

12 oz garlic chicken sausage, sliced (5 links)
3 tbsp olive oil
1 cup quinoa, dry
2 cups low-sodium vegetable broth
3 cups baby spinach
2 tbsp coconut aminos or reduced sodium soy sauce
1 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp garlic powder
1/2 tsp red pepper flakes
2 tsp italian seasoning (optional)

Directions

Heat the olive oil in a large lidded pot or skillet over medium heat. Add the sliced chicken sausage and cook until browned on each side, about 7 minutes. Remove the chicken sausage from the pan and set aside.
In the same pot, add the quinoa and toast for 2-3 minutes. Lower the heat to medium-low, add the broth, cover, and cook until fluffy about 12-15 minutes.
Add the spinach, coconut aminos, salt, ground black pepper, garlic powder, red pepper flakes (optional), and Italian seasoning, and stir to combine. Mix in the cooked chicken sausage and cook for 3 to 4 minutes to allow the flavors to incorporate, then serve.