Turkey Sausage & Mushroom Quinoa
Rosemary & Olive Oil
Chicken / Poultry
  1. 1 package NEAR EAST® Rosemary & Olive Oil Quinoa Blend
  2. 2 links (approximately 8 ounces) raw Italian turkey sausage, casings removed
  3. 1 3/4 cups water
  4. 1 cup sliced fresh mushrooms
  5. 1/4 cup thinly sliced green onions
Preparation Instructions
  1. Cook sausage in medium saucepan over medium heat for 5-6 minutes or until browned and fully cooked, stirring frequently to break sausage into smaller pieces. Drain thoroughly; return sausage to pan.
  2. Add quinoa/brown rice blend and water to pan; bring to a boil.
  3. Reduce heat to medium-low; add contents of Spice Sack and stir well.
  4. Boil gently for 10 mintes; stir in mushrooms. Boil 4-7 additional minutes or until water is absorbed.
  5. Remove from heat; cover and let stand 5 minutes. Stir in green onions and fluff with fork before serving.
About 3 (1-cup) servings
5 Minutes
25 Minutes