Savory Quinoa Pilaf With Sausage



    • 1 tablespoon olive oil
    • 1 leek, cut in half, cleaned and sliced into thin half moons (use both white and green parts)
    • 2 celery stalks, diced
    • 3-4 mushrooms, sliced thin
    • 2 links organic turkey sausage, diced (turkey, pork or other sausage)
    • 1 teaspoon poultry seasoning
    • 1 cup quinoa, rinsed
    • 1/4 cup dried cranberries
    • 1 3/4 cups water
    • Sea salt
    • Black pepper


    1. Sauté leek for 1-2 minutes, then add celery and mushroom for 2-3 minutes.
    2. Add diced turkey sausage, cranberries and poultry seasoning and cook an additional 1-2 minutes.
    3. Put quinoa and water into the pan with the sautéed veggies and sausage, and bring to a boil.
    4. Add 1-2 pinches sea salt, cover and cook on low heat for 12-15 minutes or until all the water is absorbed.

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    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.