serves: 2
cook time: 25 minutes
WHAT YOU’LL NEED:
2 organic mushroom chicken sausages (I like Bilinski’s)
2/3 cup uncooked quinoa
1 broccoli crown
1 1/2 cups shaved brussel sprouts
1 shallot
1 clove garlic
2 Tbsp avocado oil
2 big pinches alfalfa sprouts
small block of parmesan to shave on top
HOW TO MAKE IT:
1 // cook quinoa according to package. slice shallot into rings + chop broccoli into florets. also, preheat air fryer for broccoli (I like 380 degrees), a small pan for the sausages + a medium pan for the brussel sprouts
2 // place sausages in pan with a small drizzle of avocado oil + turn every few minutes to get good color all around. also, toss broccoli florets in a bowl with avocado oil, salt + pepper then into the air fryer for about 10 minutes, which is about how long the brussel sprouts need, too. so in your last pan add some avocado oil, shallots + crushed garlic. stir for a minute then add the brussel sprouts, toss to coat + combine, then let sit on one side for a few minutes to get some color before tossing again. don’t forget to season w salt + pepper
3 // at this point, quinoa should be done + everything else is finishing up it’s last few minutes. add a pinch of salt to the quinoa, stir, then plate. remove sausages from pan, chop into bite sized pieces, then add back to the pan for a minute or two to brown the inside just a touch. add sausage to quinoa bowls, along with the brussel sprouts + broccoli. top with a big pinch of alfalfa sprouts + fresh shaved parmesan
TIPS:
add an egg on top + call it breakfast!
ENJOY + remember to tag @eatingwellwithkel when you make it!