Quinoa Chicken Sausage Bowl for Healthy Meal Prep, Simple Lunches and Flavorful Bowls

🛒 Ingredients (Check Off As You Measure)

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 lb chicken sausage (or turkey sausage), sliced into rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 cups baby spinach
• For the dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 clove garlic, minced, salt and pepper

🍳 Step-by-Step Instructions

1. Cook quinoa: In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
2. While quinoa cooks, preheat oven to 425°F (220°C). On a large baking sheet, toss sliced sausage, bell peppers, and zucchini with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 20 minutes, flipping halfway, until sausage is browned and veggies are tender.
3. Make the dressing: In a small jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper. Shake well.
4. In a large bowl, combine the cooked quinoa, roasted sausage and veggies, and fresh spinach. Drizzle with the dressing and toss gently to combine, allowing the spinach to wilt slightly.
5. Divide into 4 bowls and serve warm, or let cool and store in meal prep containers for up to 4 days.