Name: Poblanos and Sausage Quinoa
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: quinoa; chicken sausage links; coconut oil; red onions; red bell peppers; green bell peppers; poblano peppers; cumin; salt; chili powder; lime juice

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Poblanos and Sausage Quinoa

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35 minutes

4 servings

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

(?)

Has meat from:

chicken sausage link

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

chicken sausage link

vegetarian

(?)

Not vegetarian due to:

chicken sausage link

pescatarian

(?)

Not pescatarian due to:

chicken sausage link

paleo

This recipe has no customizations.

Nutrition to Note

This recipe has Sodium as 71.1% (as a percentage of RDA).

You may need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 2.7% of RDA
• Calories: 25.1% of RDA
• Carbs: 8.2% of RDA
• Fat (total lipid): 16.1% of RDA
• Fiber: 17.1% of RDA
• Fructose: 10.5% of RDA
• Protein: 11.3% of RDA
• Sodium: 71.1% of RDA
• Sugar: 23.5% of RDA

• Vitamin A (IU): 139% of RDA
• Vitamin B6: 24.1% of RDA
• Vitamin C: 215% of RDA
• Iron: 8.5% of RDA
• Magnesium: 14.6% of RDA
• Manganese: 10.4% of RDA
• Niacin: 8.3% of RDA
• Potassium: 12.2% of RDA
• Zinc: 6.1% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

22.7

Calories

502

Fiber

4.79

Iron

1.60

Protein

12.7

Sodium

960

Sugars

7.34

Fat (total lipid)

9.82

INGREDIENTS

Amount

Measure

Adjust

Ingredient

cup

quinoa

chicken sausage links

casing removed.

tbsp

coconut oil

can use avocado oil.

whole

red onion

medium size, finely chopped.

whole

red bell peppers

medium size, seeded and finely chopped.

whole

green bell pepper

large size, seeded and finely chopped.

whole

poblano peppers

small size, seeded and finely chopped.

tsp

cumin

tsp

salt

1/2

tsp

chili powder

tbsp

lime juice

the juice from three lime wedges, squeezed.

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PREPARATION

Cook quinoa as per package instructions. Prepare vegetables while quinoa is cooking.

Preheat large non-stick skillet on medium heat and add chicken sausage meat. Cook until cooked through and browned pieces appear, stirring and breaking into small pieces with spatula. Transfer to a large bowl or dish.

Return skillet to medium heat and swirl oil to coat. Add onions and saute until translucent, stirring occasionally. Add red, green and poblano peppers and cook for another 5 minutes or so, stirring occasionally. Peppers should be fragrant and golden brown sides appear on some.

Return sausage to the skillet and add cumin, salt and chili powder. Stir well, remove from heat and transfer to a previously used bowl or dish. Fluff quinoa with a fork, add to a bowl, squeeze lime on top and stir gently until well mixed. Serve hot or cold.

NOTES, TIPS, TRICKS, HINTS, ETC:

Refrigerate in a glass airtight container for up to 5 days.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 502

Protein 12.7 g

Carbohydrates 22.7 g

Iron 1.60 mg

Fiber 4.79 g

Calcium 26.9 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.