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RELATED RECIPES
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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
pescetarian
(?)
Not pescetarian 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.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
 
7
ounces, weight
casing removed.
 
1
tbsp
can use avocado oil.
 
1
whole
medium size, finely chopped.
 
2
whole
medium size, seeded and finely chopped.
 
1
whole
large size, seeded and finely chopped.
 
6
whole
small size, seeded and finely chopped.
 
1
tsp
 
1
tsp
 
1/2
tsp
 
1
tbsp
the juice from three lime wedges, squeezed.
 
 
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PREPARATION
1.
Cook quinoa as per package instructions. Prepare vegetables while quinoa is cooking.
2.
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.
3.
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.
4.
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.
 
 
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.
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