Summer Chicken Sausage Skillet
Rinse quinoa in a fine mesh strainer, drain. Add 1 T. Of oil to a med. saucepan on medium high heat. Toast the quinoa until water evaporates, stirring constantly – 2 min. Add 1 ¾ C. of water to the pot and ½ t. of salt. Bring to a boil. Lower to low heat. Cover and simmer for 15 min. Do not open. Let stand for 5 min. Fluff with fork. You can serve the sausage/zucchini skillet over quinoa, or you can stir it right into the skillet. Slice the sausage into ½” slices a little diagonally. In a large skillet on med. Heat add 1 T. of butter and sauté the onions, 2-3 min. Add the sausage and brown for about 5 min. Add 1 T. Of butter and stir in the zucchini and yellow squash. Sprinkle the seasonings over and stir. Sauté for another 5 minutes and the veggies are tender but crisp. Cut tomatoes in half and stir add in the last 2-3 minutes. Sprinkle with Parmesan Cheese. Serve.