Sausage Quinoa Breakfast Bowl

Filling and simple, cooking a batch of this will mean breakfast is ready on demand multiple days in a row.

My step-son turned me on to quinoa breakfast bowls when he was going through an obsessive phase with the pseudo-grain. It turns out it pairs well with sausage, and even grows well in the Ohio climate, but it is not easy to harvest and separate on your own... So I'll be sticking to what I can buy in the grocery store for now!

Sausage Quinoa Breakfast Bowl

PREP TIME: 5 minutes

COOK TIME: 20 mins

MAKES: 3-4 servings

INGREDIENTS	DIRECTIONS
1 cup quinoa, dry	1. Cook 1 cup dry quinoa according to the directions on the package.
16 oz ground pork, no additives (pork + salt)	2. Heat skillet over medium heat. Add olive oil (do not cook to smoke point). Once hot, add pork and cook until 145 degrees Fahrenheit. Dried herbs can be added during cooking; fresh herbs can be added during or after cooking.
2 tbs olive oil, for the skillet	3. Mix pork and quinoa together in a bowl.
1/2 tsp dried sage, or small bunch fresh	4. Serve with sliced avocado on top.
1/2 tsp dried rosemary, or small bunch fresh
1/2 tsp thyme, or small bunch fresh
1/2 avocado, as topping

Original recipe, Kristie Chandler (2022).