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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.
This recipe has the following nutrient totals:
Protein 12.7 g
Carbohydrates 22.7 g
Iron 1.60 mg
Fiber 4.79 g
Calcium 26.9 mg
(plus many more nutrients)
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