I discovered Marc Anthony Turkey Sausages a while back and we haven’t had them in a while. I’m known to buy meat when it’s on sale (yes like a granny I flyer shop) and so these were in the freezer. I thought I would be a bit more creative by throwing them into a casserole with some veggies and TruRoots Sprouted Rice and Quinoa blend that I picked up from Costco. Sometimes you just need to mix up those grains am I right?! Let us know what you think of this mid week dinner meal and what other recipes you’d like to see coming to our blog soon!
Turkey Sausage, Quinoa and Wild Rice Bake (makes 4 servings):
1 cup TruRoots Sprouted Wild Rice and Quinoa blend (found this at Costco, but you could use tri colour quinoa here too just make sure you rinse the quinoa)
1 3/4 cups organic chicken broth (we buy ours at Stone Store in the cubes)
1/2 cup red onion, finely diced
6 marc angelo extra lean turkey sausages
1 cup zucchini, diced
1 cup red pepper, diced
100g sweet potatoes, diced skin removed
1 tbsp rice vinegar
2 tablespoon olive oil
2 cloves of garlic
1 tbsp Italian spices (a combination of basil, oregano and parsley works here)
salt and pepper, to taste (i used about 1/2 tsp each but you decide based on your taste)
1) First, preheat oven to 350ºF and heat a medium sized saute pan over medium-high heat with 1 tbsp olive oil. Cook the sausages until browned on all sides (about 5-7 mins) then cut on a cutting board into 1/2″ slices.
2) Put the rice/quinoa in the bottom of a casserole dish with the chicken stock and rice vinegar. Combine the veggies, garlic and onions in a medium sized bowl with the other tbsp of olive oil, spices, salt and pepper, and toss to coat. Put the veggies on top of rice/quinoa followed by the sliced turkey sausages.
3) Bake at 350ºF for 60 minutes or until the rice/quinoa is fully cooked. I stirred everything together at the end to ensure the TruRoots were cooked through and to get lots of veggies and sausage in every bite! Feel free to add more seasoning or some hot sauce at the end to spice it up. We wilted spinach in there at the end too to get our greens in!
Macronutrient Breakdown (per serving):
Calories-378
Fat-14g
Carbohydrates-44g
Protein-28g
