Quinoa, Chicken Sausage, and White Bean Stew recipe
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Ingredients
- 1 (12 ounce) package good-quality precooked chicken sausages 2 tablespoons olive oil, divided 1 small yellow onion, finely chopped 1 (8 ounce) package sliced fresh mushrooms 1 teaspoon dried thyme 1 teaspoon smoked paprika 1 teaspoon salt 1 pinch cayenne pepper ground black pepper to taste 2 (32 fluid ounce) containers chicken stock 1 (16 ounce) can cannellini beans, drained 1 (16 ounce) can diced tomatoes 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 cup quinoa
Nutrition Info
- 333.4 caloriescarbohydrate: 38.5 gcholesterol: 44.4 mgfat: 11.8 gfiber: 7.7 gprotein: 19.4 gsaturatedFat: 2.5 gservingSize: -sodium: 1902.7 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Quinoa, Chicken Sausage, and White Bean Stew
Directions
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Remove the casings from the chicken sausages. Slice in half lengthwise, then crosswise into half-moons. Heat 1 tablespoon olive oil in a large saute pan and saute chicken sausage until well browned, about 5 minutes. Remove from the pan.
Heat remaining oil in the same pan. Saute onion, mushrooms, thyme, paprika, salt, cayenne, and pepper until mushrooms are well browned, about 5 minutes. Remove from heat.
Heat chicken stock in a large stockpot. Add cannellini beans, tomatoes, spinach, and quinoa. Simmer until quinoa is tender, about 15 minutes. Add the sausage and mushroom mixture. Simmer until heated through, about 5 minutes. Serve in soup bowls.