Chicken Sausage Quinoa
This hearty protein packed dish is not only delicious but its gluten and dairy free.
- 1 cup dry quinoa
- 1⁄4 cup olive oil
- 1 red onion, chopped
- 4 organic chicken and apple sausage (or equivalent), diced
- 1 acorn squash, quartered1 bunch lacinato kale, chopped
- 1 tsp each dried marjoram, parsley, thyme, and basil salt and pepper to taste
Cook quinoa in 2 cups water using rice cooker or on stove top. Meanwhile, place acorn squash in steamer and cover. While squash is cooking, add olive oil to heated large frying pan and add onion. Sautee for about 5 minutes and once translucent add herbs and sausage. Cook for an additional 10 minutes then remove from the heat.
Once acorn squash is tender, place kale on top and cover to cook for an additional minute. Then remove kale and squash and allow squash to cool so that it can be handled. Remove the skin and cut squash into 1⁄2 inch pieces. Fold in the quinoa, kale, and squash to the sausage and onion mixture. Serve and enjoy