2 tablespoons grapeseed or canola oil, divided
1 12-ounce package quinoa (about 13∕4 cups)
2 cups water
13∕4 cups low-sodium vegetable broth, divided
1 teaspoon kosher salt, divided
1∕2 teaspoon freshly ground black pepper
1 cup onion, finely chopped
2 garlic cloves, minced
8 ounces sliced button mushrooms
3 cups collard greens, thinly sliced
1∕4 teaspoon cracked red pepper
1 vegan Italian sausage, diced
1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add quinoa; cook 3 minutes or until toasted, stirring frequently. (You’ll hear the grains crackle and pop as they toast.) Gradually add water and 11∕2 cups broth (the toasted quinoa will spatter); bring to a boil. Reduce heat, cover and cook 15 minutes or until liquid is absorbed. Stir in 1∕2 teaspoon salt and black pepper.
2. While quinoa simmers, heat remaining 1 tablespoon oil in a saut. pan over medium-high heat. Add onion and 1∕8 teaspoon salt; saut. 2 minutes or until tender. Add garlic; saut. 30 seconds or until fragrant. Add mushrooms and sautee 3 minutes or until tender. Add greens, cracked red pepper and remaining 1∕4 cup broth. Cover and cook 10 minutes or until greens are tender. Stir in salt and sausage. Cook 2 minutes or until sausage is hot.
3. Spoon about 1 cup quinoa on each of 6 plates. Top each serving with 1∕2 cup greens mixture.
Serves 6. Per serving (1 1∕2 cups): 327 calories, 12.4 g fat (.5 g saturated fat), 11.9 g protein, 45.9 g carbohydrate, 6.8 g fiber, 455 mg sodium.