Quinoa Bowl with Lemon Citrus Dressing
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!
