- 1 lb. Italian sausage
- 1 medium onion, diced
- 16 oz cremini mushrooms, diced
- 2 cloves garlic, minced
- 1 sm-med. apple, diced
- 1 salad bag of fresh baby spinach, roughly chopped
- 1/2 C. toasted pine nuts
- Grated parmesan cheese
- 1 C. dry quinoa
Cook 1 C. of quinoa according to directions, using chicken broth instead of water. Meanwhile:
Start to brown sausage in a large pan (not nonstick), with a little olive oil, medium high heat.
When most of the pink is gone, add in onions, mushrooms and garlic. Add salt and pepper.
Let this mix cook down all the way, stirring occasionally, until the mushrooms and onions are soft, the water has evaporated, and a brown fond develops on the bottom on the pan as the meat begins to brown. Let a good amount of fond build up, turning down the heat slightly if needed.
Deglaze the pan with about 1/2 cup of water, scraping up all the brown bits. Add in the diced apple, spinach, and let cook down until the spinach is completely wilted and incorporated into the mixture.
Add quinoa and pine nuts to the pan, mix to combine. Sprinkle generously with grated parmesan, mix.
This quantity and proportions served to use up what I had on hand. It made more than a quart of stuffing, which could probably stuff 6-8 delicata halves. I plan to freeze what we don’t use. Halving this recipe would probably be a reasonable place to start if you don’t want to batch cook.
Don’t skip the chicken broth in the quinoa or the parmesan in the mix. I think both are pretty crucial to the overall seasoning.
Freshly made quinoa always seems to be more wet than leftover quinoa. If you use leftover quinoa, you might need to moisten the mix a bit more before adding the parmesan.