Remember when I bought kale larger than my head at the Uptown Farmer's Market last weekend? Well I also purchased a head of broccoli about the same size (it was an adventure trying to find room for both of these in my fridge), and when it came time for dinner, I wanted to use up some of the greens, as well as a little turkey sausage that we had left from pizza night. These quinoa bowls are the perfect answer to a healthy dinner, that can include any leftovers, veggies, or meat that you might have in your fridge. You can even make this vegetarian or vegan. The mustard and ginger in the dressing give this dish a perfect kick of flavor, so don't be surprised when you find yourself going back for seconds!
Broccoli Kale Quinoa Bowl
- 1 cup quinoa
- 2 cups water
- 1 tbsp. oil
- 2 turkey sausage links, casings removed
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 head broccoli, stems removed
- 2-3 cups kale, stems discarded, leaves chopped
- 2 tbsp. water
- 2 tbsp. soy sauce or coconut aminos (soy & gluten-free)
- 1 lime, juiced
- 1/2 tbsp. dijon mustard
- 1/2 tsp. powdered ginger (or 1 tsp. fresh)
- pinch red pepper flakes
Meanwhile, heat the oil in a large saute pan over medium-high heat. Add in the sausage and cook, breaking it up with a wooden spoon until no more pink remains. Once the sausage is cooked, add in the onion, cook for 3 minutes, stirring occasionally.
Add in the garlic, broccoli florets, and kale. Cook, allowing the broccoli to soften and the kale to wilt, about 6-8 minutes. Add the water as needed if the pan gets too dry.
Whisk together the soy sauce, lime juice, mustard, ginger, and red pepper in a small bowl. Pour over the cooked greens and cook 1-2 minutes more, stirring to coat.
Serve the turkey veggie mixture over cooked quinoa.