I was inspired by Mrs. Sketchbook’s stuffed avocados on her last food post to create this dish!  I love quinoa, and since Baby Checkers loves it too I am always thinking of new ways to infuse it into meals (usually dinner since it is really the only meal for which I am home to cook during the week).

This healthy dish was a hit and so quick and easy to make!  The mushroom and asparagus help add some earthiness and bite to the dish, and the runny egg helps to add to the texture.  I will definitely be revisiting this recipe soon.

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Ingredients:

2-3 cups of quinoa
Chicken bouillon (cube or powder)
1 small bundle of asparagus
1 box of cremini mushrooms
1/3 red onion
1.5 lbs. ground chicken sausage
Fried runny egg

Directions:

Quinoa:  I usually use 1.5 to 2 cups of water for every 1 cup of quinoa to create a softer, fluffier texture (as opposed to a grainier texture with more bite).  I have noticed that Baby Checkers prefers to eat it this way, so I try to cook it to her liking since we all enjoy it this way too!

Rinse quinoa, bring the water to a boil, and then simmer for about 15-20 minutes until most of the water has evaporated.  I also always add a bit of chicken bouillon to the base for added flavor.

Chop/dice vegetables.

Cook sweet chicken sausage on high heat until cooked mostly through

Add chopped vegetables and olive oil and sautée; once the vegetables are cooked through, cover with a lid to steam for the last couple minutes.  Add kosher salt and/or ground pepper to taste.

Fry eggs to your liking; in our household, nothing is sexier than a perfectly over-easy egg with a runny yolk (though we always cook Baby Checkers’ egg over hard).

Serve the chicken sausage and vegetable sauté over a bed of quinoa, top it off with a fried egg and enjoy!