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Fuel your morning with a power breakfast bowl filled with lentil-quinoa salad, diced avocado, tomatoes, a fried egg and Jimmy Dean® Sausage Links.
SERVES: 1 BOWL
|1 cup||Lentil-quinoa salad|
|2 oz.||Avocado, seeded, peeled, and diced (about ½ 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|
|1 teaspoon||Lemon zest|
|2 oz.||Lemon juice, fresh|
|1 teaspoon||Dijon mustard|
|¼ teaspoon||Black Pepper, freshly ground|
|3 oz.||Extra Virgin Olive Oil|
|1 cup||Lentils, cooked according to manufacturer’s instructions|
|1 cup||Tri-color quinoa, cooked according to manufacturer’s instructions|
|¼ cup||Lemon vinaigrette|
Make the Lemon Vinaigrette: In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended. Then, add the oil while whisking. It can be refrigerated in an airtight container for up to 1 week. Shake or mix well before each use.
Make the Lentil-Quinoa Salad: In a bowl, combine the cooked lentils, cooked quinoa, lemon vinaigrette and salt. It can be refrigerated in an airtight container for up to 1 week.
Toss the diced avocado and halved grape tomatoes with 1 Tablespoon of the Lemon Vinaigrette and set aside.
Place the Jimmy Dean® 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.
Watch Chef Lewis demo this recipe here: