Weeknight Chicken Sausage Quinoa Bowls

Weeknight Chicken Sausage Quinoa Bowls

CHEFS Catalog

CHEFS Catalog

March 14th, 2019

Weeknight Chicken Sausage Quinoa Bowls

Serves 4-6 (Depending on portion size)
Cook Time: 30 Minutes
Easy

This is one of those meals that you can use whatever is in your fridge or use up the vegetables that are about to go south. We have made this all sorts of different combinations, even without meat, it is filling, full of protein from the Quinoa and tasty. The best part is you can whip it up in 30 minutes.

Ingredients
1 1/2 cups of Uncooked Quinoa (normally we use white quinoa but any works)
4 Chicken Sausages, Sliced into rounds (We like using Cajun or Red Pepper Flavored ones with this recipe)
4 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Minced Garlic
1 Onion, Diced
1 Large Head of Broccoli, chopped, removing the stems
1 6 oz Package of Mushrooms (whichever type you like)
6 Sundried Tomatoes patted dry and Diced or 6 oz Cherry Tomatoes cut in half
3/4 Cup Feta
Salt
Pepper

Optional:
1 1/2 cups Frozen Corn
3 Cups Arugula (as a topper)
1 Red Pepper
Red Pepper Flakes (nice to add a couple of teaspoons if you like a little kick)

Directions
In a medium sauce pot, combine 1 1/2 cups Quinoa with 3 cups of water (follow the directions on your package for best results). Cover. Bring to a boil, then move to low and let it cook for 15 minutes.
While the Quinoa is cooking, in a large Saute Pan or Large Fry Pan, add 1 tablespoon of olive oil, 2 tablespoons balsamic, 1 tablespoon of minced garlic and your chopped onion. Salt & Pepper to your liking. Cook for a couple of minutes and add in your mushrooms. Let it cook for several minutes.
In a medium Saute Pan, add your cut rounds of chicken sausage. Cook on each side for 3-4 minutes on medium high heat, until they look crisp on the sides. Set aside.
Add your broccoli to your large saute pan, along with either your tomatoes or sundried tomatoes and corn (optional). Add any other vegetables at this time. Let it cook a couple of minutes.
By this time, your quinoa should be all cooked. Add the quinoa to the large saute pan of vegetables and mix thoroughly. Add 2 more tablespoons of Balsamic to season the Quinoa. If the Quinoa seems dry, add a little more balsamic. Sprinkle with 2-3 teaspoons of red pepper flakes as you like (optional if you don't like spice). Salt and pepper as needed.
Add back in the chicken sausage and stir so all ingredients are well mixed.
Serve in bowls and top with feta and arugula (optional).

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