Directions

1. Wash and trim all of the vegetables. Dry them and cut into uniform slices. Place all of your prepared vegetables on a tray so that you may add them to a hot pan when needed.
2. Heat a teaspoon of olive oil in a non-stick sauté pan over medium high heat until it shimmers.
3. Add the sausage and brown it while breaking it into medium sized crumbles. When the sausage has cooked for approximately 7-8 minutes, or until done, remove it from the pan and hold it nearby.
4. Return the pan to the heat and add another teaspoon of olive oil. When the oil is shimmering, add the sliced onions and peppers. Sauté for 5-7 minutes, stirring often.
5. Add the sliced zucchini and yellow squash and cook for an additional 3 minutes or until slightly softened. Follow with the asparagus, cook for 1 minute.
6. Return the sausage to the vegetables and season with salt and pepper.
7. Arrange four bowls and divide the herbed quinoa between them. Top the quinoa with the sausage, vegetable sauté. Sprinkle each bowl with a pinch of red pepper flakes and serve immediately.

1. Heat a teaspoon of olive oil in a medium sauce pot and add the garlic and shallot until they being to sizzle. Cook for 1 minute.
2. Add the vegetable stock and bring to a boil, stir in the quinoa and reduce the heat so the stock simmers. Place a lid on the quinoa and cook for approximately 12 minutes or until tender. Reference the packaging for varying cooking times.
3. While the quinoa is cooking, chop the herbs and zest and juice the lemon.
4. When the quinoa has softened, remove from heat and let stand for 5 minutes. Fluff the quinoa with a fork. Add the chopped herbs. Add the zest and half of the lemon juice. Add 2 teaspoons of olive oil and stir well until everything is well incorporated.
5. Adjust the flavors with salt and pepper if desired.
6. Serve with sausage and vegetable saute.