Boerewors Sausage and Mediterranean Quinoa w/ Cucumber Tzatziki and Feta

Boerewors Sausage and Mediterranean Quinoa w/ Cucumber Tzatziki and Feta

June 06, 2019

Ingredients:

  • 3/4 pound Ayoba-Yo all beef Boerewors sausage links, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/4 cup Greek olives
  • 1 teaspoon dried oregano
  • 1/2 cup quinoa, rinsed
  • 3 cups fresh baby spinach
  • 1/2 cup crumbled feta cheese

Instructions:

  1. In a large nonstick saucepan coated with cooking spray, cook sausage and onion over medium heat until sausage is browned and onion is tender.
  2. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and oregano; bring to a boil.
  3. Stir in quinoa. Top with spinach. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Sprinkle with cheese.
  4. Top with a cucumber tzatziki sauce.


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