3/4 lb. Italian turkey sausage links, cut into 1-in. pieces
1 medium onion, chopped
2 garlic cloves, minced
1 can (14.5 oz) no-salt added diced tomatoes, undrained
1/4 c. Greek olives
1 tsp. dried oregano
1/2 c. quinoa, rinsed
3 c. fresh baby spinach
1/2 c. crumbled feta cheese
In a large skillet 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 tomatoes, olives and oregano; bring to a boil.
Stir in quinoa. Top with spinach. Reduce heat; cover and simmer for 12-15 minutes or until liquid in absorbed and spinach is tender. Remove from the heat; fluff with a fork. Sprinkle with cheese.
1 cup equals 307 calories, 14 g fat (3 g saturated fat), 58 mg cholesterol, 845 mg sodium,
26 g carbohydrate, 5 g fiber, 21 g protein.