I was excited when the folks at The Daily Meal invited me to participate in the Johnsonville® recipe contest. They wanted creative, versatile and simple recipes for "Back to School Breakfasts". So, today I bring you my Quinoa and Sausage Breakfast Bowl.
My kids love breakfast sausages and there is something so comforting to wake up to some browned Johnsonville sausages with a plate full of pancakes for breakfast. Heck, we love to have breakfast for dinner at our house so pancakes and sausages are not just for breakfast around here.
We love Johnsonville Sausages and I also love that this Wisconsin-based company is the No. 1 national brand of brats, Italian sausage, smoked and cooked links, fresh breakfast sausage and meatballs.
As much as my kids love pancakes for breakfast, they also really love a savory breakfast. I am a savory breakfast person so this is my go to way of eating in the morning. I also like to try and start the day with as much healthy food as we can eat. That's why this quinoa breakfast bowl is so great. It's full of healthy grains, protein and veggies.
In our house, school day mornings are always a mad rush to get everyone dressed and fed before heading out the door for school. I need a breakfast that takes no time to make since I'm busy packing lunches for the kids. So this dish can be made the night before (or days before) and I don't have to think about in the morning madness. The kids can simply heat up a bowl full and all I do is fry a quick egg to top it off. It's an easy meal to get the day off to a good and healthy start.
You can actually eat this breakfast bowl any time of day so it's pretty versatile as well. I hope you give this breakfast bowl a try... it really fuels your day.
3-4 cups cooked quinoa (See my instructions on how to cook quinoa perfectly here)
1 package of Johnsonville Original Recipe Sausage cut into small bite size pieces
1 medium onion chopped small
1 large carrot peeled and cut into small dice
1 red or green bell pepper chopped small (or you can use sweet peppers)
1 medium zucchini cut into a small dice
1 tsp dried thyme
1 tsp granulated garlic
red pepper flakes to taste (optional)
1-2 Tbs soy sauce
1. Cook quinoa (follow directions here)
2. Cut sausage and brown well on medium high heat in 1-2 Tbs canola oil.
3. Add cut onion, carrots, peppers and zucchini to browned sausages and saute until softened.
4. Season with thyme, granulated garlic, red pepper flakes.
5. Add cooked quinoa to pan and toss well with sausage and veggies. Season with soy sauce to taste.
6. Cook eggs (any style: fried, boiled, scrambled or poached) to top each bowl full of the quinoa and sausage.
Disclosure: I was sent a coupon to purchase Johnsonville sausages to participate in the recipe contest sponsored by Johnsonville. I was not compensated for my time or recipe and all opinions are my own.
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