Quinoa (KEEN-wah) is a South American grain prized for its high protein content. Use whole wheat macaroni, which includes eight essential amino acids, if you can't find it.
1 (16-ounce) package quinoa macaroni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
2 garlic cloves, minced
1 pound bulk turkey Italian sausage
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup (2 ounces) shaved Romano cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add sausage; cook until browned, stirring to crumble. Stir in wine, scraping pan to loosen browned bits. Add broth and next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 15 minutes.
Add pasta, stirring well. Top evenly with cheese. Serve immediately.
I used regular macaroni but I look for quinoa pasta for next time. I also skipped the wine and just used broth. Everthing else was exact. I thought it was very flavorful and will def make again. It made a lot and reheated great the next day.
I'm big into health food (which alot of times can mean bland food)... I sub in low fat hot italian chicken sausage, cook that first, and cook the veggies after to omit the olive oil all together. This meal is definitely not guilty of being bland. Throw in any extra veggies: mushrooms, celery, kale, corn, whateva.
Very good, easy, and cheap. For me it made closer to six servings and was quite filling. Good comfort food dish. One change I made was to add a heaping 1/4 tsp of crushed red pepper with the broth and other ingredients.