By Meal Type
Monterey Breakfast Bowl Recipe
Ingredients
- 1 cup Lentil-Quinoa Salad
- 2 oz. Avocado - Seeded - Peeled & Diced (About 1/2 of An Avocado)
- 2 oz. Grape Tomatoes - Halved (Approx. 6 Each)
- 1 Tablespoon Lemon Vinaigrette
- 2 each Jimmy Dean ® Heat ‘n Serve Fully Cooked Breakfast Sausage Links
- 1 each Egg - Large - Fried
Fuel your morning with a power breakfast bowl filled with lentil-quinoa salad, diced avocado, tomatoes, a fried egg and Jimmy Dean ® Sausage Links .
Directions
- Toss the diced avocado and halved grape tomatoes with 1 Tablespoon of the Lemon Vinaigrette and set aside.
- Place the Jimmy Dean ® Heat ‘n Serve Fully Cooked Breakfast Sausage Links in a skillet and heat over medium heat until hot. This will take about 6 – 8 minutes.
- Fry the egg in a pan.
- Layer the Lentil-Quinoa Salad, dressed avocado, grape tomatoes, sausage links and fried egg in a bowl.
- Serve warm.
Lemon Vinaigrette
Yield: 5 OZ.
Ingredients
- 1 tsp. Lemon Zest
- 2 oz. Lemon Juice - Fresh
- 1 Tbsp. Honey
- 1 tbsp. Dijon Mustard
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper - Freshly Ground
- 3 oz. Extra Virgin Olive Oil
Directions
- In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended.
- Add the oil while whisking.
- Dressing can be refrigerated in an airtight container for up to 1 week.
- Shake or mix well before each use.
Lentil-Quinoa Salad
Yield: 2 Cups
Ingredients
- 1 cup Lentils, Cooked According To Manufacturer’s Instructions
- 1 cup Tri-Color Quinoa - Cooked According To Manufacturer’s Instructions
- 1/4 cup Lemon Vinaigrette
- 1/2 tsp. Salt
Directions
- In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended. T
- Add the oil while whisking.
- Can be refrigerated in an airtight container for up to 1 week.
- Shake or mix well before each use.
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