Quinoa Bowl with Summer Vegetables
Replete with vegetables, this easy quinoa bowl is perfect for summer.
Servings: 4
Ingredients
- 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
Instructions
- 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.
