NYC – Butternut Squash and Brussel Sprout Quinoa with Chicken Sausage

Butternut Squash and Brussel Sprout Quinoa with Chicken Sausage

This dinner is very filling and richly delicious, while still being healthy! The recipe also makes 2 servings, so be sure to invite a friend over to share or save half for leftovers!


  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup butternut squash, chopped into 1 inch cubes
  • 1 cup sliced brussel sprouts
  • 2 Chicken Sausage links
  • 2 tbs balsamic vinegar
  • 2 tsp maple syrup
  • 3 cups baby spinach
  • 1/8 cup nonfat greek yogurt


  • First rinse and dry the quinoa.
  • Add dry quinoa to water in a small sauce pan. Bring to a boil.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • While quinoa is cooking, heat a large skillet. Spray with non-stick cooking spray and add squash and sprouts.
  • Sauté vegetables for 5 minutes or until they begin to brown.
  • Add the chicken sausage and continue to cook for an additional 10 minutes.
  • In a small dish, whisk the balsamic vinegar and syrup. Set aside.
  • When quinoa is done cooking, add it to the pan with the vegetables and sausage. Stir to combine.
  • Then, add spinach and the balsamic mixture to the pan.
  • Carfully stir everything together in a folding pattern and add in the greek yogurt.
  • Cook for an additional minute or until the yogurt beings to melt.
  • Divide into two servings and enjoy!