Chicken & Sausage Quinoa Dish; Gluten & Dairy Free

I fix this for myself when I make chicken & sausage pasta for the rest of my family. 
*Makes 2 servings. Double to make for more people.
Ingredients:
1 T olive oil
1 c chopped uncooked chicken or raw shrimp
1 piece of chicken sausage (diced)
1/2 c cooked butternut squash, pureed
1/4 c diced onions
1/2 c red pepper, diced
1/2 c yellow pepper, diced
1 large clove garlic, minced
1 c fresh baby spinach
2 t Emeril Essence spice mix (see note below)
1 t lemon juice
1/4 c quinoa
1/4 c white wine
1/2 c almond milk

Directions:
In skillet, add 1T olive oil and saute sausage until brown. 
Remove sausage from skillet and set aside.
In skillet, add a little more olive oil, if needed. Saute onions and peppers 5 minutes. 
Add garlic and saute 2-3 more minutes.
Add spice mix and stir together.
Add white wine and deglaze pan. Cook 5 minutes.
Add butternut squash puree and stir together.
Add chopped chicken and lemon juice. 
Cook until chicken is no longer pink. 
Add 1/4 c quinoa and almond milk. 
Bring to a boil, stirring so it doesn't stick. 
Cook until it thickens (about 10 minutes). 
Reduce heat, add spinach and simmer for 10 more minutes.
Ready to serve! Enjoy!

*Emeril Essence spice mix...
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne
1 T oregano
1 T thyme
Mix ingredients together and store in an airtight container.