You know that awkward moment when you look into your snack drawer (or cabinet in my case) and realize that 3 of the 5 family-sized snacks that you purchased two days earlier are gone? And you’re the only person with access to said drawer (cabinet)?
In my defense, the servings-per-bag on the mysteriously vanished snacks were pretty low. Five is low, right?
But also in my defense, most of the veggies I had purchased are also gone. That counts for something.
You should know that I have a degree in making justifications for my behavior. Not really, but I should. Hell, I could be a professor of justifications.
All that aside, seeing as I didn’t have any rice and bean chips left to make um… “nachos” with I had to resort to some real food for dinner last night.
And good thing, too. Magical things happen when I eat food that didn’t come out of a bag sealed with acrylic polymers.
serves 2-3 (I portioned it out into 3 servings, but they were small)
3/4 cup uncooked quinoa
1 1/2 cups chicken broth (or vegetable broth, or water)
1/2 medium onion, diced
2 T chopped sundried tomatoes, packed in oil
1 clove of garlic, minced
2 cups fresh baby spinach
2 chicken sausage links (I used Trader Joe’s jalapeno chicken sausage)
salt+pepper, to taste
1. Rinse quinoa with cold water. In a saucepot, combine quinoa and broth and bring to a boil. Reduce to a simmer and cook according to package directions.
2. In a skillet, combine tomatoes and onion with a pinch of salt (to prevent browning- you just want them to sweat), saute for 2-3 minutes.
3. Add garlic to skillet and saute until fragrant. Remove veggies to a separate plate.
4. Half sausages lengthwise and then chop into half moons. In the same skillet you used for the veggies, saute sausage until browned.
5. With a minute or two of cooking time left, add spinach leaves to quinoa and cover, allowing them to wilt.
6. Once quinoa is cooked, add veggies, sausage, salt, pepper and garlic powder to taste and mix well.
To be clear, I probably could’ve eaten that entire pot in one sitting. Don’t get me wrong, it’s filling (thanks to the one-two punch of protein in the chicken sausage and quinoa), but I like bulk and this was durn tasty.
And no, jalapeno chicken sausage isn’t Tuscan at all. I am just addicted to that flavor. TJ’s does have sundried tomato and basil and garlic varieties, though. So if you want to be all authentic go with one of those.
Oh, and don’t use quinoa, because it’s absolutely not Tuscan either.
I think we’ve learned here that one should disregard my use of recipe titles from here on out.
So I justify my behavior and make blatant false claims in my recipe titles, but at least I can feed myself a damn fine dinner every once in a while.
And I’m finally running out of snacks to demolish in my cabinet.
I’d call that a win.