Chicken Pumpkin Quinoa

This is an easy healthy weeknight meal I’ve adapted from Fitness Magazine.  I’ve modified a few details to make it more flavorful but it is still low calorie.  If you wanted to be all foodie you could roast your own pumpkin instead of using canned.  I used hot Italian chicken sausages but use whatever suits your fancy.

Chicken Pumpkin Quinoa

serves 2

1/2 cup quinoa

1 cup chicken stock

2 chicken sausages, removed from casings and crumbled

1/2 onion, thinly sliced

1 garlic clove, minced

1/2 cup canned pumpkin

1/2 cup frozen peas

4 tablespoons grated Parmesan

squeeze of lemon

2 tablespoons extra virgin olive oil

2 teaspoons walnut oil

2 tablespoons walnuts, toasted and chopped

Cook quinoa in chicken stock.  Cook sausage in 2 tablespoons olive oil in nonstick skillet.  Remove sausage from skillet and wipe down.  Heat remaining olive oil.  Add onions and saute until soft.  Add garlic and cook for two more minutes.  Add cooked sausage, pumpkin, peas, and quinoa and mix until heated through.  Add walnut oil, squeeze of lemon, and Parmesan.  Taste for salt and pepper.  Serve with walnuts sprinkled on top.

Adapted from Fitness Magazine January 2013

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