Cheesy Quinoa with Turkey Sausage

Ingredients:

• 1 cup quinoa, rinsed
• 2 tbsp. l. olive oil
• 2 cloves garlic, thinly sliced
• 1 cup lightly salted chicken broth
• 0.5 cups grape tomatoes, halved
• 3/4 cup grated sharp cheddar (about 80g) + extra for sprinkling
• 1/4 cup chopped fresh parsley
• 1 small head of broccoli, cut into florets
• 1 package (400 g) of cooked and smoked turkey sausages

Preparation:

1. Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add 1 cup water, quinoa, chicken broth, tomatoes, 1/4 teaspoon salt, and a few grinds of black pepper; bring to a boil, stirring. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid is almost completely absorbed, 12-15 minutes. Remove from heat and stir in the cheese and parsley. Cover to keep the quinoa warm.
2. Meanwhile, toss the broccoli with the remaining 1 tablespoon olive oil on a baking sheet; season with salt and pepper to taste. Add the sausage to the baking sheet. Roast in the oven until the broccoli begins to brown and the sausage is heated through, 15-18 minutes. Let cool slightly, then slice the sausage. Serve the quinoa with the sausage and broccoli, garnished with additional cheese.