Ingredients
3/4 pound Italian turkey sausage links, cut into 1-inch pieces1 medium onion, chopped2 garlic cloves, minced1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1/4 cup Greek olives1 teaspoon dried oregano1/2 cup quinoa, rinsed3 cups fresh baby spinach1/2 cup crumbled feta cheese
Preparation
In a large saucepan coated with cooking spray, cook sausage and onion over medium heat until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and oregano; bring to a boil.
Stir in quinoa. Top with spinach; do not stir. 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.
