Kitchen Supplies:

  • Large pan
  • Small bowl
  • Sieve
  • Small pot

Recipe by: Hilary Morden,
Serves: 2
Prep Time: Quick & Easy


2 tbsp. biodynamic extra virgin olive oil

10-12 oz. pork sausage, tomato & herbs

1 cup spinach, loose

2 cups tomatoes, grape or cherry

½ cucumber, english

1 shallots

1 lemon

¾ cup ecuadorian quinoa

1½ cups water

2 tsp. fresh city's italian spice mix (sage, garlic powder, rosemary)

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Cook the Sausage
• Heat 2 tbsp. olive oil in a large pan over medium-high heat.
• Add the sausage(s) to the pan. Season with salt and pepper to taste.
• Cook the sausage(s), flipping occasionally, until browned on all sides and cooked through, about 10-15 minutes. Set aside to cool slightly.

Prepare the Produce
• In the meantime, rinse and roughly chop the spinach.
• Rinse and halve the grape tomatoes.
• Rinse and dice the cucumber.
• Dice the shallot.
• Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.

Make the Quinoa
• Rinse the quinoa in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt. Bring to boil.
• Once boiling, reduce the heat to simmer and cook, uncovered, for about 7-8 minutes.
• Stir in the lemon juice, shallots, spinach, and Italian Spice Mix.
• Continue to cook until the quinoa is tender and the water is absorbed, about another 3-5 minutes.
• Season with salt and pepper to taste.

Bring It All Together
• Cut the sausage(s) into 1-inch slices.
• Evenly divide the quinoa mixture between two bowls.
• Add sausage, cucumber, and grape tomatoes!