Broccoli and Pastured Bratwurst over Pumpkin Quinoa

March 23, 2012

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

1 tbsp olive oil

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.  

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  • Joanne March 24, 2012 at 4:26 am

    I love how this is kind of a clean-out-the-pantry kind of meal but in a refreshing way. The pumpkin quinoa would totally make the meal for me.

  • emily (a nutritionist eats) March 24, 2012 at 8:54 am

    I’ve never thought of serving brats like that (In Wisconsin we usually just stick to the bun) but it sounds great 🙂

  • OysterCulture March 25, 2012 at 10:47 am

    my kind of meal, and I love the combination of broccoli and sausage – two great tastes that taste great together.

  • Sonia (Nasi Lemak Lover) March 25, 2012 at 11:21 pm

    sound simple and healthy dish!

  • Lori March 26, 2012 at 5:09 pm

    Joanne – I’m learning a pantry clean out can work in my favor!

    Emily – We get smoked ones from a local butcher here. They are fully cooked, so easy to toss in dishes like this, or eat on a bun!

    OysterCulture – I agree. We do broccoli sausage pizza sometimes, or calzones. Love the combo.

    Sonia – The best part! 🙂

  • Katerina March 28, 2012 at 2:10 am

    I have the same moto especially when I run like crazy to arrange everything at home! This is perfect for me and my family. I love your garden!