Quinoa with Braised Collards, Mushrooms and Sausage

Categories: Greens, Mushrooms, Quinoa

Ingredients

• 2 tablespoons canola oil, divided
• 1 12 oz pkg quinoa (about 1 3/4 cups)
• 2 cups water
• 1 3/4 cups low sodium vegetable broth, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 cup onion, finely chopped
• 2 garlic cloves, minced
• 8 oz sliced button mushrooms
• 3 cups collard greens, thinly sliced
• 1/4 teaspoon cracked red pepper
• 1 vegan italian sausage link, diced

Directions

1. Heat 1 tbsp. oil in a large saucepan over medium heat. Add quinoa; cook 3 minutes or until toasted, stirring frequently. Gradually add water and 1 1/2 cups broth; bring to a boil. Reduce heat, cover and cook for 15 minutes or until liquid is absorbed. Stir in salt and pepper.

2. While quinoa simmers, heat remaining 1 tbsp oil in a saute pan over medium high heat. Add onion and 1/8 tsp salt; saute for 2 minutes or until tender. Add garlic, saute 30 sec or until fragrant. Add greens, cracked red pepper and remaining 1/4 cup of broth. Cover and cook 10 minutes or until greens are tender. Stir in salt and sausage. Cook 2 minutes or until sausage is hot.

3. Spoon about 1 cup quinoa on each of 6 plates. Top each serving with 1/2 cup greens mixture.nd pop

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