It is 90 degrees out. Full on Summer! We are spending our days outside and in the pool and I need every minute with my littles to be able to play soccer, bad guys/good guys, bouncy house monster, sprinkler fun, and swinging to the moon. Thankfully my baby still takes a decent nap and this gives me the time to make dinner while my big kids read and work on coloring, letters, words, and math. I need to be able to make something that is easy to pop in the oven so by the time baths are over, we can sit down and eat and then get to bed! Tonights dish was devoured by all!
1 lb ground chicken sausage (I used ½ lb spicy and ½ lb mild from public and cut off the casings)
2 oz applegate farms pepperoni
1 cup fresh mushrooms
½ cup kalmata olives
3 cups fresh spinach
2 cans organic pizza sauce
2 cups dry quinoa
4 cups chicken stock (use the real stuff! it tastes so much better)
1 cups low fat mozzarella cheese, shredded
2 TBSP ground Italian seasoning
Preheat oven to 350. Brown ground sausage. Then add in cut up pepperoni, mushrooms, 1 can pizza sauce, 1 TBSP italian seasoning, olives, and spinach. Let simmer until spinach is wilted. Meanwhile, start cooking your quinoa. Mix your 2 cups of quinoa with 4 cups of chicken stock and bring to a boil. Once it is boiling, let simmer until the water has evaporated and your quinoa is soft. Mix in your other can of pizza sauce and remaining 1 TBSP Italian seasoning. Mix meat and veggies and quinoa together and put into a 9×13 baking dish. Top with your cheese and bake for 15-20 minutes or until cheese is melted and hot. We ate ours with a side of watermelon!