| Prep | Cook | Ready in | Servings | |
| 10 min | 30 min | 40 min | 5 |
| 1 medium | Carrots (peeled, diced) |
| 1 medium stalk(s) | Celery (diced) |
| 2 can (15oz) | Chicken broth (stock), low sodium |
| 1 3/4 can(s) (16 oz) | Diced tomatoes, canned |
| 1 clove(s) | Garlic (minced) |
| 2 link | Italian sausage, turkey (casings removed) |
| 1/2 tsp | Italian herb seasoning, McCormick |
| 1/4 cup | Quinoa, uncooked |
| 2 cup | Spinach (packed) |
| 1 medium | Yellow onion (diced) |
1. Heat a large saucepan over medium. Crumble in sausage meat (remove from casing).
2. Cook, stirring occasionally, until no longer pink, 3 to 5 min.
3. Add onion, carrot, celery and garlic to pan. Cook until onion starts to soften, about 3 min.
4. Add tomatoes, broth, quinoa and Italian seasoning.
5. Gently boil until quinoa is cooked, about 20 min.
6. Stir in spinach until just wilted, about 1 min.
Serve and enjoy!
| Grain | 0.4 |
| Meat | 0.4 |
| Vegetables | 2.4 |
Quinoa
is a complete protein and an excellent source of fibre!
Spinach
is a great source of iron and B vitmains
