• 1 cup quinoa grain, uncooked
  • 2 cups chicken stock
  • 2 chicken sausages (I like to use the artichoke and olive ones from Whole Foods)
  • a bunch of fresh baby spinach
  • 1 small onion, diced
  • 1-2 cloves of garlic
  • a handful of baby portobello mushrooms, sliced
  • 1 can artichoke hearts, chopped
  • 1 small can diced green chiles
  • 1 fresh tomato, diced
  • 1/4 cup toasted pine nuts
  • salt and pepper to taste
  • cayenne pepper to taste
  • Any other veggies or spices you’d like to add. This tends to be an “everything but the kitchen sink” dish for me, so whatever I have in the cabinet or fridge I chuck in.


  1. Bring chicken stock to a boil in a medium saucepan and add rinsed quinoa.
  2. Return to a boil then reduce heat to low. Cover and simmer for 15-18 minutes.
  3. In the meantime, remove casing from sausage and sauté the meat in a pan. Add onion, mushrooms and garlic to pan with a drizzle of olive oil.
  4. When sausage, onion, mushrooms and quinoa are finished cooking, mix all ingredients into the pan of quinoa and serve.