Pineapple & Sausage Quinoa

Pineapple and Sausage Quinoa recipe - vegan-friendly + gluten-free | FitCakery.com

Last week, I shared with you my Garden Quinoa Salad – a delightfully fresh take on quinoa that was basically made as a pairing to summertime – and now I’m ready with another one!  Just like they say about Reese’s peanut butter cups and Oreos, there is really no wrong way to eat quinoa.

Pineapple and Sausage Quinoa recipe - vegan-friendly + gluten-free | FitCakery.com

This lovely, lovely little grain – well, seed, actually – can go with anything, and is a good source of complete, vegan protein.  Plus, when you make a big batch of quinoa ahead, you have a base for your meals all week if you want! [I mean, just look at all the things you can do with it… Quinoa-Farro Butternut Bowl, Mexican Quinoa Risotto, "Meaty" Veggie Sloppy Joes, Best Black Bean Burger, Farmer's Market Burrito Bowl, BBQ Stuffed Winter Squash, Thai Stir Fry]

Now, have you ever tried pineapple and sausage together?  Somehow, it’s absolutely the most wonderful thing, whether it’s chicken, pork, or vegetarian, the flavors and textures of sausage are pretty much made to go with pineapple.  And pineapple is pretty much the symbol of summer, right?  Let’s run with that, and get cooking, shall we?

Pineapple and Sausage Quinoa recipe - vegan-friendly + gluten-free | FitCakery.com

Pineapple & Sausage Quinoa

Pineapple and Sausage Quinoa recipe - vegan-friendly + gluten-free | FitCakery.com

vegan-friendly, gluten-free {makes about 8 larger side-dish servings}

Ingredients:

  • 1 cup uncooked quinoa
  • 3 cups low-sodium broth – chicken or vegetable
  • 2 cups chopped pineapple (one can in juice, drained – reserving 2 T. juice) OR 2 cups fresh, chopped pineapple
  • 2 T. pineapple juice*
  • 1 T. avocado or coconut oil
  • 2 cooked veggie, chicken, or pork sausage, chopped (I like the spicier varieties)
  • 3 cups baby spinach, finely chopped
  • ½ c. pecans, chopped (or your favorite nut!)
  • About 1 tsp. each (or more, to taste): garlic powder, onion powder
  • About ½ tsp. each (more or less, to taste): salt, pepper

* If you don’t have it because you used fresh instead of canned pineapple, try 1 T. agave syrup and 1 T. lemon juice or 2 T. orange juice

Directions:

  1. In a rice cooker or in a pot over medium-high heat, cook the quinoa in the broth, about 20 minutes or so, until cooked completely and fluffy.
  2. Transfer to a large serving bowl or container.  Add in pineapple juice and the rest of the ingredients, mixing well to combine.  Taste test for seasonings, and adjust if necessary.
  3. Enjoy hot OR cold - as a side or main dish!
  4. Makes about 8 larger side-dish servings

Nutrition per serving (including two chicken sausage links): 203 calories; 10 g fat; 23 g carbs; 3 g fiber; 8 g protein (Bonus: 22% DV vitamin A; 31% DV vitamin C; 15% DV iron)