Sausage And Broccoli Quinoa Bowl
10m prep 25m cook 35m ready
Roasted Italian sausages and charred broccoli are served over red quinoa with a bright yogurt-mint sauce.
Ingredients
- 4 large Italian sausages
- 1 tsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 1 large broccoli crown cut into florets
- Kosher salt and pepper
- 1 cup red quinoa
- 1 cup plain yogurt
- 1 scallion finely chopped
- 1/2 cup fresh mint finely chopped
- 1 tsp lemon zest finely grated
- 2 tbsp fresh lemon juice
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 188 mg
- Iron: 3.33 mg
- Magnesium: 53.9 mg
- Phosphorus: 252 mg
- Potassium: 630 mg
- Zinc: 2.86 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 large Italian sausages
- 1 tsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- Kosher salt and pepper
- 1 cup red quinoa
- 1 cup plain yogurt
- 2 tbsp fresh lemon juice
Prepare
- 1 large broccoli crown, cut into florets
- 1 scallion, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 tsp lemon zest, finely grated
Let's Cook
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Step 1.
Place a large rimmed baking sheet in the oven and preheat to 425°F. Prick the sausages all over with a knife. Toss the sausages with 1 teaspoon olive oil, then carefully place them on the hot baking sheet. Roast for 5 minutes.
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Step 2.
While the sausages roast, in a large bowl, toss the broccoli florets with the remaining 1 tablespoon olive oil, and season with salt and pepper. After the sausages have roasted for 5 minutes, add the broccoli to the baking sheet. Continue roasting, turning the broccoli occasionally, until the sausages are golden brown and cooked through and the broccoli is lightly charred, 20 to 25 minutes total. Transfer the sausages to a cutting board and let cool slightly before slicing.
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Step 3.
Meanwhile, cook the red quinoa according to package directions. While the quinoa cooks, prepare the yogurt sauce.
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Step 4.
In a small bowl, combine the plain yogurt with the finely chopped scallion, finely chopped fresh mint, finely grated lemon zest, and fresh lemon juice. Stir to combine.
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Step 5.
To serve, spoon the cooked quinoa into bowls. Top with the sliced sausages and roasted broccoli. Dollop with the yogurt sauce.
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