The perfect dish for a rainy summer evening!

FETA AND SAUSAGE QUINOA

serves 2

1 c cooked quinoa
2 chicken sausages, sliced once length-wise and 12 times width-wise
1 bunch asparagus, chopped into smalled pieces
2 big handfuls baby spinach
crumbled feta

In a medium pan, saute sausage until browned (you can use a bit of olive oil if necessary to prevent sticking to the pan). While this is cooking, steam cut up asparagus until bright green, 2-3 minutes. Remove and drain. Add spinach to the pan with the sausage and cook until wilted. Add quinoa, asparagus, and feta to taste. Combine until everything is heated through. Enjoy!