Category: Fall | Yield: 4 | Difficulty: Easy
1 tbsp. olive oil
1 leek, cut in half, cleaned and sliced into half moons (use both white and green)
2 celery stalks, diced
3-4 mushrooms, sliced thin
2 links organic turkey sausage, diced (or other sausage)
1 tsp. poultry seasoning
1 cup quinoa, rinsed
1 3/4 cups water
Sea salt
1. On medium high heat, saute leeks for 2 minutes, then add celery and mushroom for additional 2-3 minutes.
2. Add diced turkey sausage and poultry seasoning, continue cooking for 2 minutes.
3. Put quinoa and water into the frying pan with the sautéed veggies and turkey sausage, and bring to a boil.
4. Add 2-3 pinches sea salt, cover and cook on low heat for 12-15 minutes or until all the water is absorbed.