Quinoa Chicken Sausage Bowls
These quinoa chicken sausage bowls come together in 30 minutes and stay fresh all week. Perfect for meal prep or a quick weeknight dinner, with a tangy lemon herb dressing.
Equipment
- Medium saucepan with lid
- Large Skillet
- Baking Sheet
- Small bowl or jar
- Cutting board and knife
- Wooden Spoon or Spatula
Ingredients
For the Bowls
- 1 cup dry quinoa, rinsed
- 1 1/2 cups water or low-sodium chicken broth
- 12 oz fully cooked chicken sausage, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 bell pepper (any color), diced
- 1 cup frozen corn kernels
- 1/2 cup crumbled feta cheese (optional)
For the Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley or basil
- Salt and pepper to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, keep the lid on, and let it steam for 5 more minutes. Fluff with a fork. The grains should have popped open and separated, looking like tiny spirals, with the liquid fully absorbed.
- Cool the quinoa (the secret step): While the quinoa rests, spread it in a single layer on a baking sheet. Let it sit for about 5 minutes to release steam and prevent stickiness later. This keeps your bowls from getting soggy on day two.
- Brown the sausage: Heat a large skillet over medium-high heat. Add the olive oil, then the sausage slices in a single layer. Cook without moving for 3 minutes, until the bottoms are deeply golden. Flip and cook another 2 minutes. Transfer to a plate. Look for deep brown marks – that's where the flavor lives.
- Cook the vegetables: In the same skillet, add the diced bell pepper and frozen corn. Cook undisturbed for 2 minutes, then stir. Let them get a little char for another 1-2 minutes. Add any other quick-cooking veggies now. Season with a pinch of salt.
- Make the dressing: While the veggies cook, whisk together the olive oil, lemon juice, mustard, garlic, herbs, and a pinch of salt and pepper in a small bowl. Or shake it in a jar.
- Assemble the bowls: Divide the room-temperature quinoa among 4 bowls. Top with the browned sausage and charred vegetables. Sprinkle with feta if using. Drizzle with the dressing – about 1-2 tablespoons per bowl. Add a few extra herb leaves on top.
- Serve warm or at room temperature. Leftovers keep beautifully for up to 4 days in the fridge if stored separately or undressed.
Notes
Don't skip cooling the quinoa – it prevents sogginess. Pat sausage dry before searing for better browning. For meal prep, store dressing separately and assemble bowls undressed. Leftovers keep 4 days in fridge. Quinoa freezes well for 3 months.