Recipe by Ali Maffucci of Inspiralized
Start to Finish: 40 minutes
2 sweet Italian sausage links (6 oz. total)
1/3 cup quinoa, rinsed
1 tbsp. olive oil
1 large head broccoli—top cut into bite-size florets (about 3 cups), stem peeled and spiralized into noodles
1/2 cup low-sodium chicken stock, plus more if needed
2 cloves garlic, minced
1/4 tsp. crushed red pepper
Fine sea salt and ground black pepper
1/4 cup grated Parmesan (optional)
1. Preheat the oven to 425°. Place the sausages in a baking dish. Bake until cooked through, 20 to 25 minutes. Let rest for 5 minutes. Slice on an angle into 1/2-inch-thick pieces.
2. In a medium saucepan, bring the quinoa and 1 cup water to a boil. Reduce heat to medium-low. Cover and simmer until tender, about 15 minutes.
3. In a large skillet, heat the oil over medium-high. When the oil begins to shimmer, add the broccoli florets and noodles, stock, garlic, and crushed red pepper; season with sea salt and black pepper. Cook, tossing often, until the broccoli florets are crisp-tender, about 5 minutes. If the pan looks dry, add more stock. Add the sausages and the juices from the baking dish and toss again.
4. Divide the quinoa between 2 plates. Top with the sausage, vegetables, and Parm, if using.