Quinoa, Chicken Sausage, And White Bean Stew - cooking recipe

Ingredients

1 (12 ounce) package good-quality precooked chicken sausages
2 tablespoons olive oil, divided
1 small yellow onion, finely chopped
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
1 pinch cayenne pepper
ground black pepper to taste
2 (32 fluid ounce) containers chicken stock
1 (16 ounce) can cannellini beans, drained
1 (16 ounce) can diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup quinoa

Preparation

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.