Quinoa, Chicken Sausage, and White Bean Stew Recipe

Remove the casings from the chicken sausages. Slice in half lengthwise then crosswise into half-moons. Heat 1 tablespoon olive oil in a large saute pan and saute chicken sausage until well browned about 5 minutes. Remove from the pan.

Heat remaining oil in the same pan. Saute onion mushrooms thyme paprika salt cayenne and pepper until mushrooms are well browned about 5 minutes. Remove from heat.

Heat chicken stock in a large stockpot. Add cannellini beans tomatoes spinach and quinoa. Simmer until quinoa is tender about 15 minutes. Add the sausage and mushroom mixture. Simmer until heated through about 5 minutes. Serve in soup bowls.