Quinoa Bowl with Lemon Citrus Dressing


  • 2 packages TWR 100% Grass-Fed Beef Sausage
  • 4 cups Bonafide Beef Bone Broth
  • 3 cups Quinoa
  • 2 cups Water
  • 2 Bell Peppers sliced
  • 1 bag Brussel Sprouts cut in quarter pieces
  • 1 1/2 cup Cherry Tomatoes
  • 3/4 Red Onion diced
  • 1 1/2 Cucumber
  • 1 can Black Beans drained
  • 1 can Sweet Corn drained
  • 1 cup Feta Cheese crumbled
  • 1/2 cup Cilantro finely chopped
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Lemon Citrus Dressing Ingredients:

  • 1 1/2 teaspoon Salt
  • 2 teaspoons Pepper
  • 2 Lemons
  • 3 tablespoons Olive Oil


  • Preheat oven to 350°F
  • Dice brussels sprouts into quarters and lay out on a sheet pan. Drizzle olive oil, salt and pepper over the pan until all brussels are evenly covered. Place in the oven for 20-22 minutes or until browned on top.
  • Add the quinoa, bone broth, and water to a medium-sized pot, bring to a boil.
  • When boiling, cover the pot and reduce the heat to a simmer for 18-20 minutes. All liquid should be absorbed, if it is not, let simmer for an additional 2 minutes. Set aside once all liquid is absorbed.
  • Cut TWR 100% Grass-Fed Beef Dinner Sausages into angular, bite-sized pieces. Add sausages to a medium-sized pan over low-medium heat. Cook for 3-4 on each side, remove from heat and set aside.
  • Cover a medium sized pan with a light layer of olive oil and add the bite-sized bell pepper pieces to the pan. Cook for only 3 minutes so that the peppers soften but do not lose their crunch entirely. Once cooked, set aside to cool.
  • Add diced cherry tomatoes, red onions, cucumbers, beans, corn, brussels sprouts, and peppers to a medium sized mixing bowl.
  • To make the lemon citrus dressing, squeeze lemons, olive oil, salt and pepper into a small bowl and mix together. Pour dressing over vegetables until all are evenly covered.
  • Transfer the quinoa and dressed vegetables to a large mixing bowl. Add crumbled feta cheese and cut sausages, mix together until all ingredients are evenly dispersed.
  • Transfer the quinoa salad to a serving dish, garnish with finely chopped cilantro.
  • Sit back and enjoy!



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