Sausage & Veggie Skillet with Steamed Quinoa

Prep time: 20 Minutes / Cook Time: 25 Minutes

1 smoked Sausage (Cooked)

½ Yellow onion

1 small Yellow squash

1 Small Zucchini

1 Red Bell Pepper

1 cup Cherry Tomatoes

1 clove Garlic

1 tbsp Parsley

½ cup Parmesan Cheese

½ cup White Wine

½ cup Water

1 cup Quinoa

1.5 cups Water

Salt & Pepper

1 Tsp Chopped Parsley

Home Preparation: Start by Cutting the sausage into slightly biased pieces about ½” in thickness.

Those Can go in an leak proof container.

Next, Let’s cut the veggies. Try and Cut all the veggies roughly the same size as the sausage pieces. Normally I cut things about ¾”-1” in size, I think that that is a good bite size.

Once they are all cut package them in airtight containers in pairs like this: Peppers & onion, Zucchini & Squash, and Cherry tomatoes by themselves. Mince the Garlic and chop the parsley, container them separately.

Finally, measure the cheese, white wine, and quinoa into their containers. This should be enough home prep to make this an easy dinner.

Guide's Tip: When you plan your meals try and group a few menu items that use some of the same ingredients.

Camp Cooking: My First Steps for meals with an accompanying grain, like quinoa or rice, are to get those things done first. Easier to heat them up quickly once everything else is ready.

So, begin by cooking the quinoa in a small pot. Put the quinoa in and cover with 1.5 cups of water. Add a pinch of salt and bring to a Rapid boil and reduce heat to simmer for about 10-15 minutes.

Once the Quinoa is finished, Heat a Large Skillet over high heat and add the smoked sausage. Cook the Sausage on both sides until they are well colored then add the peppers & onions. Cook these over high heat with the sausage until both are tender.

Now add the zucchini & Squash, do the same for them. Continue to cook all the vegetables until they start to color. When the zucchini & squash get some good color on them add the cherry tomatoes, garlic, and deglaze with the white wine.

Season with salt & pepper to taste and add a couple pinches of parsley & parmesan. Make sure the quinoa is warm and dinner is ready!

Recommended Equipment: 1 qt Cooking pot, 10”+ Cast-Iron skillet, Wooden Spoon, Tongs, and Serving Spoon

Guide Tip: If you have the cooler space you can add a few pinches of parmesan, garlic, white wine & a little cream to the quinoa for a yummy quinoa risotto!