Step 1

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Step 3

Thinly slice mushrooms and transfer to a medium bowl.

Step 4

Preheat a large skillet over medium-high heat.

Step 5

While the skillet heats up, slice the sausages crosswise into ½-inch thick rounds.

Step 6

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until starting to brown, about 4 minutes. Use a slotted spoon to transfer the sausage to a plate (the sausage will not be cooked all the way through).

Step 7

Meanwhile, using a clean cutting board, peel and mince garlic; peel and medium dice onion. Add both to the bowl with the mushrooms.

Step 8

Return skillet (with cooking juices) to medium-high heat; add veggies and Italian seasoning. Cook, stirring occasionally, until the mushrooms have softened, about 6 minutes. (Reserve bowl for the next step.)

Step 9

While the mushrooms are cooking, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and place in the reserved bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 10

Trim, seed, and medium dice bell peppers; add to the bowl with the jalapeño.

Step 11

Add jalapeño, bell pepper, browned sausage, salt, and pepper to the skillet; cook, stirring occasionally, until the bell pepper starts to soften and sausage is cooked through, about 4 minutes.

Step 12

Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Step 13

To serve, divide quinoa, sausage, and veggies between bowls. Enjoy!