Quinoa Bowl with Summer Vegetables and Sausage

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This Quinoa bowl with Summer Vegetables and Sausage is a vibrant dish to enjoy as the summer comes to a close.

How is summer basically over? I’ve gotten almost nothing crossed off my mental “Awesome Things for Summer” list. We went to the lake exactly zero times. Cookouts and sprinkler times were few and far between.

Part of it is still (still!) trying to get used to Texas summers. This month marks 10 years of living here, and every time the temperature climbs above 90 I crawl into the hidey-hole of our house and hope ants don’t chew through our A/C wiring again. My younger son, the silly boy, is perfectly fine running around in the backyard for hours, oblivious to mosquito bites and sweltering heat alike. At least one of us is tough.

I figure if I can’t get my summer on outside, I’ll to what I can to celebrate it in the kitchen. We’ve already had batches of zucchini bread and tortellini pasta salad filled with veg, but there’s always room for one more dish.

This quinoa with summer vegetables and sausage dish brings together a lot of fresh flavors. The natural sweetness of the corn plays up against the juicy tomatoes, nutty quinoa, tender peppers. 

The chicken sausage I used brings just enough salt to the dish to pop out all the ingredients. Altogether it’s quite a filling dish with plenty of bright color.

If you can still get your hands on some fresh sweet corn for this recipe, I highly recommend it! Corn requires less cooking time than most people think, and the other vegetables cook up quickly as well, as you still want some bite to them. In fact, this meal comes together in about 30 minutes — faster if you decide to cook the quinoa ahead of time or purchase frozen, precooked quinoa.

Quinoa Bowl with Summer Vegetables

Replete with vegetables, this easy quinoa bowl is perfect for summer.

Author : Megan Myers

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings 4

Ingredients

  

1/2x1x2x3x

• 1½ cups plain quinoa
• 1 tablespoon extra-virgin olive oil
• 1 bell pepper, sliced into strips
• 1/4 cup chopped onion
• 1 zucchini, diced
• 12 ounces pre-cooked chicken sausage links, such as al Fresco or Aidell’s, sliced
• 2 cups corn kernels, fresh or frozen
• 2 cups grape tomatoes, halved
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh basil

Directions

• Cook quinoa according to package directions.
  1½ cups plain quinoa
• While the quinoa is cooking, heat olive oil in a large saucepan over medium heat. Saute bell pepper, onion, and zucchini until softened, about 5-7 minutes.
  1 tablespoon extra-virgin olive oil, 1 bell pepper, 1/4 cup chopped onion, 1 zucchini
• Add sliced sausage, corn, and tomatoes, stir to combine, and cover. Cook for about 10 minutes, stirring occasionally, until sausage is heated through and tomatoes have softened. Season with salt and pepper, and basil.
  12 ounces pre-cooked chicken sausage links, 2 cups corn kernels, 2 cups grape tomatoes, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 1 tablespoon chopped fresh basil
• Fluff quinoa with a fork and stir into vegetable mixture.

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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