Spicy Sausage, Mushroom & Bell Pepper Quinoa Bowl with Wilted Spinach

Directions

1. Rinse and cook the quinoa in broth: in a small saucepan, combine quinoa and broth, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Wash and dry all produce; crumble if needed and keep ready for cooking.
3. Slice mushrooms into thin pieces and set them aside in a small bowl.
4. Heat a nonstick skillet over medium-high heat to start browning the sausage.
5. Slice the sausages crosswise into ½-inch rounds and have them ready.
6. Add a thin layer of oil to the hot skillet and cook the sausage, stirring occasionally, until the edges start browning; transfer the sausage to a plate and keep the skillet handy.
7. On a clean cutting board, mince the garlic and dice the onion; add both to the mushroom bowl.
8. Return the skillet to heat, then add the mushrooms with any juices and the Italian seasoning; cook, stirring occasionally, until the mushrooms soften, about 6 minutes.
9. Quarter the jalapeño lengthwise, seed and remove the ribs, then finely dice and add to the reserved bowl.
10. Trim, seed, and dice the bell peppers; add them to the bowl with the jalapeño.
11. Return the sausage to the skillet with the peppers, adding salt and pepper; cook until the peppers soften and the sausage finishes cooking, about 4 minutes.
12. Add spinach to the skillet in handfuls, letting each batch wilt before adding the next.
13. To serve, divide the cooked quinoa among bowls, then top with the sausage and pepper mixture and the wilted spinach.