Trader Joe's Holiday Hash w/ Sausage + Quinoa

A plate with a serving of quinoa, topped with a holiday hash of sweet potatoes and sausage, garnished with feta cheese and green beans on the side.

5 from 60 votes

Trader Joe's Holiday Hash w/ Sausage + Quinoa

This Trader Joe’s Holiday Hash with Sausage and Quinoa is a quick, flavorful, and nutrient-rich meal that captures the cozy taste of the season. It combines the sweet and savory blend of Trader Joe’s Holiday Vegetable Hash—made with sweet potatoes, butternut squash, onion, and herbs—with spicy chicken sausage and fluffy tri-color quinoa. The result is a balanced dish that’s hearty, satisfying, and naturally gluten-free. Ready in just 15 minutes, it’s perfect for a wholesome weeknight dinner, a festive brunch, or an easy meal-prep option during the holidays.

Cook Time15

soaking quinoa3

Total Time3 15

Course: Main Course, Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free

Keyword: clean eating, heathy dinner, thanksgiving side, trader joe's chicken meatballs recipe, trader joe's holiday hash, trader joe's recipes

Servings:

Calories: 373kcal

Author: Natalie Perry

Cost: 12

Equipment

Instant Pot
Mesh strainer
large bowl
large skillet
Cooking Spoon

Ingredients

2 Trader Joe’s spicy chicken sausages
1 package Trader Joe’s Holiday hash
2 teaspoon Trader Joe’s 21 seasoning salute divided
1 cup Quinoa tri-color soaked 3 hrs and rinsed
1 cup chicken Broth
Sea salt and black pepper to taste
2 TB avocado oil
3 TB feta cheese + more for garnish if desired

Get Recipe Ingredients

Instructions

After soaking the quinoa and rinsing thoroughly, cook in an instant pot with 1 cup chicken broth and 1 teaspoon 21 seasoning salute for 1 minute at high pressure with natural release. Fluff with a fork and set aside.
While the quinoa is coming to pressure, Heat the skillet on medium-high heat. Puncture each of the sausages along a line. Cook for 5-6 min on each side. Set aside.
Cut sausages into small pieces.
Heat oil in a large skillet on medium-high heat. Add holiday hash and 1 teaspoon seasoning and sauté for 10 minutes.
After 10 minutes of stirring continuously, add in cooked and cut-up sausages, and feta. Continue stirring for 2-3 min longer.
Pour hash mixture over a bed of quinoa and serve. Enjoy!

Notes

*Cook times should overlap. Cook the quinoa, the sausages, and the holiday hash on separate surfaces at the same time for a quick and easy meal.

*If you cannot soak your quinoa, at least rinse it. Be sure to adjust the liquid added. Use 1.5 cups of broth per cup of quinoa that has not been soaked.

*I recommend cooking more quinoa at a time because my suggestion for liquid added to soaked quinoa is less than 1:1 ratio, however, the instant pot needs a minimum of 1 cup of liquid to come to pressure.

*Simply cook 2 cups of quinoa, ideally after soaking, with 1.5 cups broth for perfect quinoa, then use more or save some for later!

*If you soak for longer, which is perfectly acceptable, use slightly less water as more water from soaking will have been absorbed, and less for less time.

Nutrition