rainbow chard qunioa pilaff with turkey sausage

meat night! meat dance! happy time!

Meat is an occasion unto itself in my house. Something embraced and respected and anticipated above all. I never hear the end of the “were’s the meat” blues.. but I think it’s all a little dramatic. 85% of the time we eat vegetarian, often vegan, always wheat free, and mostly gluten free…. but a few times a month momma busts out the brown paper packs.. and everyone at the homefront is ecstatic! My girlfriend and I made a trip today to pick up a summer supply of meat from my favorite local butchers. which meant we both had meat dancing families to come home too! My freezer is packed and my family is dreaming of the lovely rosemary turkey sausage they had for dinner…

I would call this a hash… only a healthy lean protein machine version.. hearty yet still pretty light and chocked full of green veggie goodness.

I cooked 2 cups of quinoa in 4 cups of water, seasoned with a handful of fresh parsley, 2 tbsp garlic powder, 1 tbsp lemon peel, a pinch of the  new garlic chili sea salt blend I made, and some veggie stock powder (an expensive organic variety… I am setting out to recreate at home and in mass)

While the qunioa is cooking away start browning about 1lb of sausage meat casing removed (I used a local turkey sausage packed with rosemary) to which I added 1 white onion chopped and a few cloves of garlic finely diced, and the stocks from 5 rainbow chards. Let everything brown up and season with S+P, fresh parsley, 1 tbsp paprika, and a good glug of nice balsamic vinegar. Once these things are nice and brown add the chard greens chopped fine along with a good squeeze of lemon juice and pepper. Remove from heat and serve over seasoned qunioa. Finish with some toasted spicy pumpkin seeds.. oh and buckwheat shoots if you have polyculture pounds to eat!



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