Quinoa Turkey Sausage Stuffed Peppers

Ok…first things first…its October 3rd! Any mean girls fans out there? I LOVE mean girls!!

IMG_3642Ahhh…mean girls is the best movie! I have to watch it everytime it is on…especially since it is so fetch! haha…Ok…moving on…

Along with mean girls I also love stuffed peppers! They are such a comfort food, that is so filling and they look amazing as well! One other thing is that they feed a lot of people with not a lot of effort and you can make them ahead and just pop them in the oven when company are over without even worrying about cooking while entertaining! win-win!!

We have unfortunately been having a hard time with illness in my family and I was trying to think of something to make that people can heat up whenever they arrive and that feeds a lot of people, but most of all that is healthy! It seems as though when things start to go wrong in our lives and large groups of people are gathering the option is always to order pizza, chinese or run out to McDonalds or something like it! I mean don’t get me wrong I enjoy it every once in a while, but not ALL the time!

Ok…so enough about my lifes woes…here is the recipe:

Quinoa Turkey Sausage Stuffed Peppers

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Ingredients:
2 Cups Quinoa cooked
4-6 turkey sausages (depending on how much meat you like)4 Bell Peppers (I used yellow and orange – but you can use anything)
1 small diced zucchini
1 cup diced onion
1 cup kale (chopped finely)
1 large can of diced tomatoes
1 Tablespoon coconut oil
2 Tablespoons Italian Seasoning
2-3 Cloves of garlic

Directions:

  • Boil a large pot of water

  • Cut your peppers in half and boil for 10 minutes

  • In a large skillet heat coconut oil, diced onion, kale and zucchini for 5 minutes

  • Cook sausages on the BBQ or however you prefer and cut into small slices

  • Lay out your bell peppers once finished boiling on tin foil on a baking tray

  • Pre-heat oven to 350 degrees

  • Add garlic, seasoning, can of diced tomatoes, and quinoa to large skillet and simmer for 10-12 minutes

  • Add sausage to mixture and start to fill your peppers

  • Once all peppers are filled toss in the oven for 30 minutes before serving

  • You can always add a little shredded cheese on top and broil before removing from the oven as well

  • Enjoy!

*You can always make these ahead of time and just heat up the oven and pop them in when you are ready to eat*

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Skinny Quinoa Corn Edamame Salad

In the summer is there anything better than some fresh summer corn? Its so delicious! On the weekend we were at my parents for a BBQ and my mom ended up with lots of left-over cobs, so I offered to take them home obviously!

I made this gluten free, vegan recipe of a fresh summer corn salad with some of my favorite ingredients. This salad took me about 15 minutes to make, which is really nothing for a salad that will last my husband and I a couple of days.IMG_3333

 

Quinoa Corn Edamame Salad

INGREDIENTS:IMG_3325
2 cups frozen edamame
4 cobs of corn (I used a sharp knife and cut off all the kernels and then loosely separated them with my fingers)
1 cup cooked, cooled quinoa (leftover is great)
1 cup cherry tomatoes halfed
1 can black beans (I used low sodium from presidents choice – make sure you rinse these well before adding them in)

DRESSING:
1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepperIMG_3327
dash of cayenne

DIRECTIONS:
Briefly boil the edamame or microwave according to the package. Drain very well and cool completely. In a large bowl, combine the edamame, corn, quinoa, tomatoes, black beans.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.

My mom also had some leftover prime rib so we heated that up quickly on the BBQ and served the salad on the side! It was a refreshing and delicious salad! Plus, you can make this ahead and bring to a BBQ or you can save for a couple day and eat it later – win win!!

Hope you enjoy 🙂