- 1
- 10 mins
- 35 mins
Ingredients
- 1 cup quinoa, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 4 ounces sweet italian sausage, casings removed
- 1 1/2 cups cubed (1/2 inch) peeled butternut squash (8 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large shallot, minced
- 3 tablespoons chopped parsley
Preparation
Step 1
In a medium pot of boiling salted water (at least 6 cups), cook the quinoa until tender and a white spiral germ appears around the grains, about 13 minutes. Drain well.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until no longer pink, about 6 minutes. With a slotted spoon, transfer the sausage to a plate.
Add the squash to the pan, season with the salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
Add the shallot and reserved sausage, and cook, stirring, until the shallot turns golden and the squash is soft and browned on one or two sides, about 5 minutes.
Gently stir the quinoa and parsley into the squash mixture, and cook until heated through. Serve hot or at room temperature.
CALORIES 262.5 CAL