Here we are, continuing on our health journey. We’ve done the Turkey Burgers a few times, and they are just so great after a challenging yoga session. We are only eating out a few times a week, basically no more fast food!! If you have any ideas for healthy desserts let me know!!!
This recipe makes about 6 servings. We served it up with some sea salt pita chips. The food app we use said it’s about 319 calories per serving!! Not too bad for an incredibly satisfying dinner, and I usually hate leftovers but this was really great for a quick lunch as well.
- 1 cup uncooked Quinoa, prepared
- 4 Johnsonville Chicken Sausages
- 1/4 Red Onion, diced
- 1 cup frozen Corn
- 1 cup Black Beans
- 2 Roma Tomatoes, diced
- 1/3 Green Bell Pepper, diced
- 1 cup Greek Yogurt
- 1 cup Green Chile Enchilada Sauce
- 1/4 cup Pepper Jack Cheese, shredded
- 1/2 cup Mozzarella Shredded
Start by slicing up your sausages and put them in a non-stick skillet over medium heat. Let these start warming while you chop onions.
Add your finely chopped onions and corn. Time to start the quinoa. 1 cup quinoa and 2 cups water. You don’t have to pay much attention while it’s boiling, just stir it a couple times. It can take 15-20 minutes for the quinoa to absorb all the water.
Let these cook up for a few minutes stirring occasionally. Once the onions start to get a little soft add the black beans.
Stir occasionally while you are chopping up the tomatoes and green peppers. The nice thing about this dish is that you can chop bigger pieces for anything that a picky eater will pick out. But you can still get all the flavor!
Look at how beautifully colorful this is!! Finish cooking this for about 3-4 minutes until all the veggies are soft.
Preheat your oven to 350 degrees.
Once your quinoa is finished cooking stir in the greek yogurt and enchilada sauce. Add this mixture and the pepper jack cheese to your skillet. Mix all the ingredients together. Lightly spray your deep glass cooking dish with non-stick spray. Transfer the ingredients to the baking dish and top with the mozzarella. Cover with tin foil. Bake for 20 minutes. Remove tin foil and bake for another 10 minutes or until the cheese is starting to brown.
I hope you all love this as much as we did! We will definitely be making this regularly 🙂