|
1 pound kielbasa, sliced 1/2" thick 2 Tbsp olive oil, plus a bit 2 c chopped onion 2 large cloves garlic, minced 2 large carrots, sliced 4 large ribs celery, sliced 2 c water 2 c chicken stock 2 c beef stock 2 Tbsp Italian seasoning 1/4 c uncooked quinoa, rinsed 10 oz package frozen spinach, thawed salt and pepper to taste Brown sliced kielbasa over medium-low heat in a skillet wet with olive oil. Meanwhile, heat 2 Tbsp olive oil in a 6-quart stock pot and sauté onions, garlic and celery over medium-low heat until onions start to turn translucent, about 5 minutes. Add remaining ingredients to stock pot and bring to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 20 minutes. Yields about 2 1/2 quarts. This recipe was added: 7 July 2019 |