Lately, the oven is just not an option. Our AC unit is working overtime already, as it is! Sticky 90 degree weather, July is living up to it’s reputation.  We’ve been indulging in sunset picnics, rooftop evenings, pool sides, beach trips, and book reading park days. I do love summer.  But still, apartment ovens and summer don’t get along..

Stovetop dinners are quite merciful though.  It’s either that, or smoothies for dinner. Which, I must say, is quite refreshing after sweating it out all day.

I got some goodies at Trader Joe’s this week, on another early morning trip to the city (before the check out line becomes 0.25 miles long)

Found this tricolor quinoa..

..and this chicken sausage..

With these two simple items, plus the carrots in my fridge… it all came together!

INGREDIENTS
5-7 carrots, skinned, peeled into strips (see photo) or grated
2 TBSP olive oil
1/2 tsp salt
1 tsp pepper
1 tsp lemon juice

1 cup uncooked quinoa
1 cup broth (vegetable or chicken)
1 cup water
1 TBSP olive oil
1/4 tsp salt

1 package of 4 chicken sausages, cooked
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Alright… start here.

Mix 1 cup broth + 1 cup water + 1 cup quinoa. Bring to a boil, then cover and lower to a simmer for 12-14 minutes as instructed on the package.

Meanwhile, I used this peeler to make carrots strips.


Saute these with their olive oil, salt, pepper, lemon.

You can grill your chicken sausage on the stove top, while the quinoa is still simmering. Good ol’ time efficiency:) I sliced them in half so they get browned on either side.

Oo.. prettttty.

Mix 1 TBSP olive oil + 1/4 tsp salt into the quinoa.
Then add your carrots..

Chop sausages up into small bite sized pieces.  And finally, combine with the quinoa and carrots.. you’re done!
I garnished with tiny basil:) or use parsley.

You can also serve it like this.. up to you!

This portion can feed 2-4 people.

from my Tiny Kitchen,
glorieanna