I made this sausage & veggies grain bowl with my one-pan sausage & veggies as the main toppings for the bowl. It’s served on a bed of romaine lettuce, baby spinach and baby swiss chard. I also added purple cabbage and pom seeds to give this bowl a boost of colour and antioxidants. The salad dressing is a simple balsamic-soy dressing.
All roasted in one sheet pan in the oven, these are the main toppings for the grain bowl: cheese sausage, carrot and zucchini.
And this is my (too) simple dressing of balsamic vinegar, extra virgin olive oil & low-sodium soy sauce. You can add minced garlic, lemon zest etc to give this dressing more depth, but I’m in a hurry and this 1-minute dressing works so well for me.
The tri-colour quinoa is cooked in chicken stock so it’s already lightly flavoured. Click here for the tutorial for cooking quinoa using a rice cooker.
Use your favourite seasonal toppings and salad greens to jazz up this grain bowl.
This measurement is for one person and multiplies well for multiple servings. You can add minced garlic and a few drops of lemon juice to jazz up this basic dressing.