Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 Minutes
Ingredients
Quinoa: 1/2 cup uncooked
Liquid: 1 cup chicken or vegetable broth (use low-sodium if desired)
Sausage: 4-5 links of maple breakfast sausage.
Veggies and Fruit
- 1/2 teaspoon olive oil
- 1 small apple, chopped (choose a variety like Honeycrisp or Granny Smith)
- 2-3 green onions, chopped
Flavor Enhancers
- 1/4 cup chopped almonds (toasted for extra flavor)
- 2 tablespoons dried cranberries
- Salt and black pepper to taste
- Optional: pinch of ground cinnamon
Instructions
1. Prepare the quinoa
- Rinse quinoa thoroughly in a fine-mesh sieve until the water runs clear.
- In a medium saucepan, combine quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy.
2. Cook Sausage
- While quinoa cooks, heat a large skillet over medium heat.
- Remove sausage casings and crumble the sausage into the skillet. Cook until browned and cooked through, breaking it up with a spoon. Drain off any excess grease.
3. Sauté Veggies, Nuts, and Fruit
- Add olive oil to the skillet with the cooked sausage.
- Add chopped apples and green onions. Cook, stirring occasionally for 2-3 minutes, or until apples start to soften.
- Stir in the almonds and cook for a minute more to toast them lightly (optional).
4. Combine and Serve!
- Fluff the cooked quinoa with a fork and transfer it to a large bowl.
- Add the sausage and apple mixture, cranberries, and a pinch of salt and pepper (and cinnamon, if using).
- Gently toss all ingredients to combine.
- Serve warm or at room temperature.
Tips
Variations: Try pears instead of apples, pecans or walnuts instead of almonds, different types of maple-flavored sausage (chicken, turkey).
Make-ahead: You can cook the quinoa and sausage a day ahead. Store separately and combine before serving.
Add-ins: Get creative with other mix-ins like diced bell peppers, spinach, or a sprinkle of feta cheese.
