Description
A hearty, wholesome dinner bowl filled with savory turkey sausage crumbles, fluffy quinoa, and sautéed vegetables—brightened with lemon and herbs for the perfect balance of comfort and freshness.
Ingredients
- Quinoa: 1 cup uncooked (about 3 cups cooked)
- Olive Oil: 2 tablespoons
- Turkey Sausage: 12 ounces, removed from casing
- Red Bell Pepper: 1 large, diced
- Zucchini: 1 medium, chopped
- Red Onion: 1 small, thinly sliced
- Garlic: 3 cloves, minced
- Paprika: 1 teaspoon
- Dried Oregano: ½ teaspoon
- Salt: 1 ½ teaspoons, or to taste
- Black Pepper: ½ teaspoon
- Lemon Juice: Juice of 1 lemon
- Fresh Parsley: ¼ cup, chopped
Instructions
- Preheat Your Equipment: Warm your sauté pan over medium heat and your saucepan over medium-high for the quinoa.
- Combine Ingredients: In the saucepan, toast quinoa for 2 minutes, then add 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.
- Prepare Your Cooking Vessel: While quinoa cooks, heat olive oil in the sauté pan. Add turkey sausage and break into crumbles. Cook for 7–9 minutes until browned.
- Assemble the Dish: Push sausage to the side and add red onion, garlic, and zucchini. Sauté for 5 minutes. Add red bell pepper, paprika, oregano, salt, and pepper. Cook another 5 minutes.
- Cook to Perfection: Stir everything together and cook until vegetables are tender and sausage is deeply golden.
- Finishing Touches: Stir in lemon juice and adjust salt and pepper. Fluff the cooked quinoa with a fork.
- Serve and Enjoy: Spoon quinoa into bowls, top with sausage-veggie mix, and sprinkle with fresh parsley.
Notes
- Note: Toast quinoa before cooking to enhance its nutty flavor.
- Note: Use a wide skillet to properly brown the sausage without steaming.
- Note: Add avocado, poached egg, or feta for extra richness.