Ingredients
Scale
- 1 cup tri-color quinoa, rinsed, uncooked
- 2 cups chicken/vegetable broth
- 1/4 cup red onion, finely diced
- 4 Apple Chicken Sausages, fully cooked (uncooked will work too!)
- 2 cups shredded brussels sprouts
- 2 small sweet potatoes or yams, peeled and diced
- 2 tablespoons Nakano Rice Vinegar
- 2 tablespoon EVOO
- 1 tablespoon garlic (or more if you love garlic like me!)
- 3 teaspoons Italian spices
- salt and pepper, to taste (I was generous)
Instructions
- First, preheat your oven to 350ºF and spray a casserole dish with olive oil cooking spray.
- After this, prep veggies by peeling and dicing sweet potatoes, chopping onion, and shredding brussels sprouts. Place veggies in a gallon size plastic bag. Add in EVOO, spices, salt and pepper, and shake. Toss the veggies until everything is fully coated.
- Place quinoa on the bottom of your casserole dish. Then, add in broth and rice vinegar. Place veggies on top of quinoa followed by sliced apple chicken sausages.
- Bake at 350ºF for 60 minutes or until the quinoa is fully cooked.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1/4 casserole
- Calories: 515
- Sugar: 11
- Fat: 21
- Carbohydrates: 61
- Fiber: 9
- Protein: 21