1 organic Italian sausage
1/2 English seedless cucumber sliced
2 slices of a ripe beefsteak tomato
Fresh black pepper
1 medium size cauliflower floret
1 c organic white quinoa
1/2 tbsp dried parsley (or fresh)
1 tsp of roasted garlic cloves mashed - a roasted a garlic head in the oven for about
2 c of broth (vegetable or chicken)
1/2 c water
1 med size ripe nectarine chopped
1 tsp olive oil
Used a rice cooker/steamer.
In the rice cooker add quinoa, broth, oil, nectarine, roasted garlic and parsley. Stir with wooden spoon to mix throughly. Cover and let cook.
Add it to the steamer top area of the rice cooker for steaming veggies. Let steam as the quinoa cooks.
In a small skillet cook sausage throughly. Might want to add water from time to time to help sear and cooked throughly. This may take 7 up to 12 minutes depending how thick the sausage is. Sear and cook throughly on all sides.
In a small bowl add tomato slices with the cucumber and crack fresh black pepper. Serve.
Serve and plate.