Chicken Sausage Quinoa Power Bowl Recipe

Rinse and cook quinoa

Rinse 1 cup tri-color quinoa under cold water in a fine-mesh sieve until water runs clear to remove bitterness. Drain well.

In a medium saucepan, combine rinsed quinoa, 2 cups water, 1/2 tsp kosher salt and 1 tbsp olive oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

Cook sausages

While quinoa cooks, heat a large skillet over medium heat. Add 1 tbsp olive oil. Add 4 chicken sausage links and cook, turning occasionally, until browned and heated through (about 8–10 minutes). If sausages are raw, cook until internal temperature reaches 165°F/74°C. Remove sausages to a cutting board and slice on the diagonal into 1/2-inch pieces; leave pan drippings in skillet.

Sauté mushrooms and tomatoes

Increase heat to medium-high and add the sliced mushrooms to the same skillet with pan drippings. Sauté 4–6 minutes until they release moisture and begin to brown. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add halved cherry tomatoes, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/2 tsp black pepper. Cook another 2–3 minutes until tomatoes soften but still hold shape.

Return sliced sausage to skillet, toss to combine and heat through for 1–2 minutes. Taste and adjust seasoning.

Dress the kale

In a bowl, toss 4 cups organic baby kale with 1 tbsp olive oil (for kale), 1 tbsp fresh lemon juice, 1/4 tsp salt and 1/4 tsp red pepper flakes. Massage the kale with your hands for 30 seconds until slightly wilted and tender.

When quinoa is fluffed, fold the quinoa into the mushroom-sausage mixture or keep separate if assembling bowls with distinct layers. Combine gently so quinoa absorbs juices but remains fluffy.

Stir in 1/4 cup crumbled goat cheese into the warm quinoa-sausage mixture (optional: reserve some goat cheese for topping). The warmth will soften the goat cheese for creaminess.

Taste and adjust final seasoning with salt, pepper or lemon as desired.

Make sunny-side-up eggs

In a nonstick skillet over low-medium heat, add 1 tbsp butter or olive oil. Crack 4 large eggs into the skillet (work in two batches if necessary). Cook gently until whites are set but yolks remain runny, about 3–4 minutes. If whites are not fully set, cover the pan for 30–60 seconds. Season eggs with a pinch of salt and 1/4 tsp freshly ground black pepper.

Assemble bowls

Divide the quinoa-sausage-mushroom mixture evenly among 4 bowls (about 1 cup quinoa mixture per serving). Add 1 cup dressed baby kale to each bowl (or place kale alongside). Top each bowl with sliced sausage pieces and roasted mushrooms/tomatoes from the skillet if kept separate.

Place one sunny-side-up egg on top of each bowl. Sprinkle each bowl with additional shaved Parmesan (about 1 tbsp), any reserved goat cheese, and a light pinch of red pepper flakes if desired.

Serve immediately so egg yolk can be broken and mixed into the warm quinoa bowl.