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In a large skillet or pan with cover, heat 1 tablespoon olive oil on medium-high heat; once hot, add ground sausage, breaking any chunks into smaller pieces, and cook for about 5 minutes. Remove and reserve.
In same pan, add remaining tablespoon olive oil; then add onions, fennel, celery, carrots and mushrooms. Season with Adobo. Allow to cook an additional 5 minutes, or until vegetables are tender.
Add quinoa blend pouch to vegetable mixture, and stir to combine. Return sausage to pan, and add 1½ cups water; bring to a boil and cook covered for 15 to 17 minutes, or until water is absorbed.
Let stand 5 minutes. Add parsley, and serve as a side dish.
1. This dish also works well as a stuffing for turkey; stuff Wild Mushroom and Sausage Quinoa into turkey cavity before roasting turkey. Then, tie turkey legs together with kitchen twine, tuck wings behind back and tuck excess skin from neck into top cavity. Roast turkey as desired.
2. To make this delicious dish vegetarian, simply omit the sausage from the recipe and begin with Step #2.