text: Wild Rice and Quinoa Bowl | Parents
  2 cups Weekend-Prepped Wild Rice
  1 ½ cups Weekend-Prepped Quinoa
  In a very-large nonstick sillet heat the olive oil over medium-high heat. Add the kielbasa and cook until brown on both sides, about 5 minutes. Remove kielbasa from the pan reserving the fat.
  Add the fennel and onion to the pan and cook over medium heat until tender, 5 to 7 minutes. If the pan seems dry, add 2 to 4 tablespoons water during cooking. Season with pepper. Add the sausage, wild rice, quinoa, and rosemary. Toss well and warm until heated through.
  Weekend-Prepped Wild Rice
  Cook 1/2 cup wild rice according to package directions.
  Weekened-Prepped Quinoa
  416 calories; fat 21g; cholesterol 37mg; saturated fat 6g; carbohydrates 44g; mono fat 10g; poly fat 4g; insoluble fiber 6g; sugars 3g; protein 15g; vitamin a 103.4IU; vitamin c 8.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.5mg; vitamin b6 0.4mg; folate 76.8mcg; vitamin b12 0.4mcg; sodium 551mg; potassium 686mg; calcium 63mg; iron 2.6mg.