Quick and easy. That’s the motto for cooking around here right now. It’s not that I don’t want to cook. Well, okay, maybe just a tiny bit. I’m going through that seasonal transition thing when, despite a love of cooking, you still need a break.
That aside, it is more that other things are taking up my time. Fun things like this:
Gardening season has arrived, and we are prepped and ready to go. So far kale, Brussels sprouts, arugula, and radishes have been planted. The strawberries are blooming, and asparagus is popping up.
Longer days mean I’d rather be outside than in the kitchen, but that will soon change when the plants start producing.
For now, it’s quick and easy.
My husband picked up some smoked local, pastured bratwurst from Marksbury Farm Market. There is something I like about broccoli and sausage together so I combined the two once again. We are still on a mission to clean out the pantry, and I found some quinoa hidden behind the rice. I promise I try to keep it organized, but grains have tendency to get lost in there.
The quinoa needed a little something. I had frozen a small amount of leftover pumpkin that I roasted with rosemary over the winter, so that got stirred in. The result was a bowl that balanced comfort food with spring vegetables and grilling season!
Broccoli and Pastured Bratwurst over Pumpkin Quinoa
½ large onion, sliced
4 cups broccoli florets
3 smoked bratwursts, sliced
Salt and black pepper to taste
1 cup quinoa, cooked
¾ cup pumpkin puree
Salt to taste
In a large skillet or wok, heat the oil over medium-high. Add the onions and cook until almost translucent, about 4-5 minutes. Add the broccoli, and continue to cook until it reaches your desired doneness. That’s about 5 minutes for me. Add the bratwursts and cook about 1 minute longer, just to heat the sausage through. Add salt and pepper to taste.
Stir the pumpkin into the hot quinoa. Salt to taste. Place the quinoa on a plate or in a bowl, and top with the broccoli and sliced brats. Serves 4.