Tonight we had a dish that jumped out at me from the September issue of Food Network magazine. These days I am always looking for meals that can be prepared ahead of time or with minimal effort. This one sounded like it and it was. The recipe is called Cheesy Quinoa with Turkey Kielbasa. As usual, the three of us enjoyed it at school after TJ finished his practice.

First, preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 cloves of thinly sliced garlic and cook, stirring, until softened, about 1 minute. Add 1 cup water, 1 cup of rinsed quinoa, 1 cup of chicken broth, 1/2 cup of halved grape tomatoes, 1/4 teaspoon salt and a few grinds of pepper to the saucepan and bring to a simmer, stirring to prevent any of the ingredients from sticking. Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, about 12 to 15 minutes. Remove from the heat and stir in 3/4 cup of shredded cheddar cheese and 1/4 cup of chopped parsley. Cover to keep warm.

Meanwhile, toss 1 head of broccoli that has been cut up into small florets with the remaining 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Add 1 14-ounce piece of kielbasa to the baking sheet. Roast until the broccoli starts browning and the kielbasa is hot throughout, about 15 to 18 minutes. Let cool slightly, then slice the kielbasa.

 
Serve the quinoa topped with the kielbasa, broccoli and more cheese.
 
Cheesy Quinoa with Turkey Kielbasa
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