Harvest Quinoa with Chicken Sausage

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

Ingredients

• 1 c. uncooked quinoa, rinsed well
• 4 Gilbert’s Bourbon Apple Chicken Sausages, sliced into 1/2 inch pieces
• 2 tbsp olive oil, divided
• 2 c. low sodium chicken broth
• 2 c. diced butternut squash
• 1/2 c. diced onion
• 2 c. roughly chopped kale
• 1 clove garlic, minced
• 1 tsp dried sage
• 1/4 c. dried cranberries
• 2 oz crumbled goat cheese
• 2 tbsp pecan pieces
• salt/pepper, to taste

Instructions

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