Categories: Healthy
Ingredients
- 1 pound hot Italian link sausage
- 2 cups quinoa fusilli
- 1 tsbp olive oil
- 1 cups, asparagus, chopped in three pieces
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 1/2 tsp chili pepper
- Salt and pepper
- 1/4 cup Parmesan cheese, shredded
- 1 tsbp fresh parsley, chopped
Directions
- In a large skillet, cook the hot Italian sausage over medium heat until browned. It will take about 10-15 minutes.
- Then transfer the sausages to a plate.
- When cool enough to handle, cut into ¼-inch thick slices and set aside.
- Bring a large pot of lightly salted water to a boil. Cook quinoa fusilli at a boil until tender yet firm, about 8 minutes; drain.
- Heat olive oil in the same skillet you use to cook the sausage over medium heat;
- Add asparagus and sauté stir until they start to soften, 4 minutes or so.
- Add onions and stir until they are gold browned.
- Add garlic and cook until fragrant.
- Add reserved quinoa fusilli and Italian sausage and stir well for 1 minute.
- Add salt and pepper to taste.
- If necessary, adjust seasoning and add more olive oil to add more flavor.
- Garnish with Parmesan and chopped parsley.