Quinoa with Kale, Cranberries & Hot Csabai Sausage

This is Quinoa with Kale dish is one of three festive dishes I partnered with Halendas to create:

1. Maple Glazed Rack of Pork
2. Shredded Brussels Sprouts with Pine Nuts & Halenda’s Double Smoked Bacon

INGREDIENTS

• 2 Halenda’s Csabai Hot Smoked Sausage (10 oz), cut into ½” cubes
• 2 shallots, diced
• 1 medium carrot, diced
• 1 celery stock, diced
• 2 tablespoons chopped fresh sage
• 1 cup hard apple cider
• 1 cup water
• 1 cup quinoa, rinsed and drained
• ½ cup dried cranberries
• 1 teaspoon fine sea salt
• 2 cups chopped kale, lightly packed

PREPARATION

In a large pot, cook sausage, shallots, carrot, celery and sage over medium-high heat until just browned, about 8-10 minutes.

Add cider, water, quinoa and salt and bring to a boil, scraping up any browned bits then cover, reduce heat to medium-low and simmer until liquid is just absorbed, about 20 minutes.

Stir in kale and cranberries, cover, remove from heat and set aside for 5 minutes.

Uncover, fluff with a fork and serve.

These recipes were all created in partnership with Halenda’s however, opinions in this post are my own.