Inspired by my trainer, while discussing quinoa recipes, I came up with this idea to turn the remainder of my zucchini quinoa into stir fry. I like having items ready to go for the next night, it was even better because I wasn't expecting it!
2 cups Zucchini Quinoa - refrigerated overnight
3 Jenni-O Hot Italian Saugage links
2 cups of chopped fresh or frozen broccoli
1 large zucchini - chopped
2 cups mushrooms - chopped
1/2 red onion - quartered
1 tablespoon toasted sesame seeds or 1 teaspoon toasted sesame seed oil
1/8 teaspoon crushed red pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 tablespoons soy sauce
1/2 cup vegetable broth
- Heat a wok or pan with high sides on medium high heat. Remove the sausage from their casings and add to the hot, dry skillet. Break up and cook throughly, drain the excess oil and set aside on a paper towel for later.
- Add zucchini, broccoli, quinoa, vegetable broth, onion and garlic powder, crushed red pepper and soy sauce to the wok or pan. Allow vegetable broth to come to a boil and then reduce heat and cover for about 5-8 minutes. Add in the ground turkey, mushrooms, and sesame seeds and cover for another 5 minutes. Add more broth if desired (I prefer a firm broccoli but you can blanche the broccoli before starting if desired).
- I topped with chives my trainer gave me, but this optional. Serve warm and enjoy!