Ingredients
Meat
- 6 ounces chicken apple sausage, cut into bite-sized pieces
Vegetables
- 1 small sweet onion, finely diced
- 2 cloves garlic, crushed
- 1 medium sweet potato, cut into ½-inch cubes
- 2 cups kale, finely chopped
Grains & Broth
- 1 ¼ cups tri-color quinoa, rinsed and drained
- 2 ¼ cups chicken broth (or water with 1 tsp chicken base as substitute)
Spices & Oils
- 2 tablespoons olive oil
- ¾ teaspoon salt, to taste
- ¼ teaspoon paprika
- ½ teaspoon ground sage
Instructions
- Cook the Sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken apple sausage pieces and cook for 3-4 minutes on each side until nicely seared. Remove the sausage from the skillet and place on a paper towel-lined plate to drain excess oil.
- Sauté the Veggies: Add the remaining 1 tablespoon olive oil to the same skillet. Add the finely diced onion and sauté over medium heat for 2-3 minutes until softened. Stir in crushed garlic and cook for an additional 1 minute until fragrant.
- Cook the Sweet Potato: Push the onion and garlic to one side of the skillet. Add the cubed sweet potatoes, cooking for 5-6 minutes over medium heat until they begin to soften. The potatoes do not need to be fully cooked through at this point.
- Add Quinoa and Simmer: Stir in the rinsed quinoa, chicken broth, salt, paprika, and ground sage. Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Simmer gently for 20-25 minutes, or until the quinoa is fluffy and cooked through.
- Finish and Serve: Return the cooked sausage to the skillet and add the chopped kale. Cook over medium heat for 2-3 minutes, until the sausage is heated through and the kale is wilted. Serve warm and enjoy your nutritious, flavorful one-pot meal.
Notes
- Sausage: Aidell’s brand chicken apple sausage is recommended for best flavor.
- Liquid: If chicken broth is unavailable, substitute with water and 1 teaspoon of “Better than Bouillon” chicken base for flavor.
- Quinoa: Rinse and drain the quinoa thoroughly through a fine mesh strainer before cooking to remove bitterness and ensure a fluffy texture.
- Herbs: Ground rosemary or thyme can be used in place of sage for a different herbal note.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
