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Harvest Quinoa with Chicken Sausage

Toasty, savory, spicy & sweet. Here's a must-make dish for the dinner table.

  1. Preheat oven to 425F.  Toss squash with 1 tbsp olive oil and season with some salt and pepper. Roast until soft and slightly golden brown, about 20-25 minutes, tossing every 10 min.
  2. Cook Quinoa: Add quinoa and chicken broth into a medium pan.  Bring to boil. Reduce heat, cover, and simmer until liquid has absorbed, about 12-15 minutes.  Fluff with a fork.
  3. While the squash and quinoa are cooking heat the remaining 1 tbsp of oil in a large skillet over medium heat.  Add onion and sausages.  Cook about 5 minutes, until softened and golden brown.  Add the garlic, kale, and sage.  Saute until kale is wilted, about 4-5 minutes more.
  4. Add the cooked quinoa and squash into the skillet. Stir until well combined.
  5. Top with the cranberries, goat cheese, and pecans.  Enjoy!

6 Servings