Sausage & Quinoa Casserole

12-ounce Turkey Kielbasa, cut into (1/2 inch) cubes
1 yellow onion, chopped (~1 cup)
2 tablespoons chopped sage
1 cup chicken broth
2 Tbsp Balsamic Vinegar
1 cup quinoa, rinsed and drained
1/2 cup dried cranberries
1 teaspoon fine sea salt
2 cups chopped kale or spinach leaves, lightly packed

For an added bit of saltiness sprinkle with Feta cheese

In a large pot, cook sausage, onions and sage over medium-high heat until just browned, about 10 minutes. Add chicken broth, vinegar, quinoa, cranberries, salt and 3/4 cup water and bring to a boil, scraping up any browned bits. Cover, reduce heat to medium-low and simmer until liquid is just absorbed, 25 to 30 minutes. Stir in kale, cover again and set aside off of the heat for 5 minutes. Uncover, fluff with a fork and serve.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PLAFUL.