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