poached eggs with quinoa and turkey sausage hash

This dish makes a terrific brunch or satisfying dinner. Quinoa is high in protein, so this would be a complete meal even if you wanted to leave out the turkey sausage.

serves 2

1/2 cup quinoa
1 fresh italian turkey sausage
2 eggs
1.5 cups chopped, washed mustard greens (or spinach)
1 roma tomato, chopped
1 cup sliced cremini (baby bella) mushrooms
1 garlic clove, chopped
1/2 cup parmesan cheese
2 tbsp olive oil

Cook quinoa according to package directions and keep warm. Heat olive oil in a large skillet over medium-high heat. When oil is hot, remove turkey sausage from casing and add to pan, crumbling with a spoon as it cooks. When sausage is cooked through, add greens, mushrooms, garlic, and tomato to pan. Season with salt and pepper and cook until greens are wilted and mushrooms are lightly browned. Add quinoa and parmesan to pan and mix to combine.

While veggies cook, Heat 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer (very few bubbles). Gently add eggs to pan and cover. Cook eggs until yolk appears clouded over and remove from heat. Serve eggs over hash.