Quinoa with Sausage, White Beans and Kale —

Quinoa with White Beans, Chicken Sausage + Kale

  • Author: Maggie
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4-6 servings


  • 3 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1 tbsp fresh rosemary, minced
  • 12 oz chicken sausage, sliced 1/2″ thick
  • 1 tbsp dijion mustard
  • 1 tbsp apple cider vinegar
  • 1 cup tricolor or red quinoa, rinsed and drained
  • 1 can white beans, rinsed and drained
  • 2 cups broth, chicken or veggie
  • 4 cups kale, roughly chopped
  • 2-4 oz crumbled goat cheese
  • Salt and pepper to taste


  1. Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5-8 more minutes until browned, flipping halfway through. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
  2. Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
  3. Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy! 


I prefer tri-color or red quinoa in most quinoa recipes, as it better retains its shape and is less prone to mushiness.

Substitutions: If you are vegetarian, leave out the sausage and sub in another can of white beans or sweet potato (diced small (1/4”)). If you are vegan, leave out the goat cheese or substitute a vegan cashew cheese. Substitute any canned or cooked bean for the white beans. Substitute any hearty green for the kale.