Quinoa and Sausage Stuffing


  • 4 cups cooked quinoa (2 cups uncooked – ¬†instructions on how to cook it, below*)
  • 1 pound spicy italian chicken sausage, casing removed, cooked
  • 3 ribs celery, chopped
  • 1 sweet onion, chopped
  • 3 cloves garlic, diced
  • 1 carrot, chopped
  • 2 cups sliced mushrooms
  • 1 teaspoon olive oil
  • 1 teaspoon each chopped oregano, sage, thyme, and parley
  • salt & pepper to taste


1. Begin by bringing 2 cups water to boil. Add Quinoa and cook.

2. Once Quinoa is cooked, remove from heat. Remove casing from sausage (put the sausage on your cutting board. Run a knife gently lengthwise to split the casing. Remove it gently and discard it), and place in a large skillet.

3. Over low heat, cook with 2 tablespoons water, 1 tablespoon olive oil, garlic, mushrooms, and the chopped onion. When sausage is cooked through, remove from heat.

4. Stir in Quinoa, carrots, celery, and spices. Stuff bird. Use a lacing kit to close cavity, and top with a slice of sweet potato to keep from drying out.

*Cooking Quinoa:
In a medium pot, bring 2 cups of water to a boil. Add 2 cups quinoa. Bring back to a boil, then reduce to a simmer. Simmer over low heat for 15-20 minutes or until all liquid is absorbed. Allow to cool.

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