Sprouts and Spriggles

​Ingredients needed:
1 lb pork sausage
1 lb brussel sprouts
1 jalapeno pepper
1 yellow onion
3 garlic cloves
fresh organic oregano

1 cup quinoa
1 tbsp vegetable broth (powder)
Chile Habanero sauce (opt.)


​*3 qt (3 liters) pot
*2 qt pot (for the quinoa)

​Preparation:
​Slowly spoon the pork sausage in chunks from the package into the pot, heat slowly -- there will be enough fat/juice coming from the meat, no extra oil needed. After a few minutes add the brussel sprouts, oregano, and the garlic (chopped), stir while braising, and when the sprouts are almost tender add the onion and the jalapeno pepper (both cut into chunks).

Simmer on low heat and stir occasionally, at the same time get the quinoa ready in a different pot: combine half a cup of quinoa with one cup of water, bring to a boil and add the vegetable broth. Cover the pot and let simmer for 15 min, then move it off the heater and let sit for another five.  Fluff with a fork and serve over a bed of baby lettuce and top it with the sprouts and pork concoction.

For extra pizzazz add some green chile habanero sauce.