Cook the Sausage: In a large skillet over medium heat add 1 tablespoon of oil with the cut sausage. Cook for 3-4 minutes on each side or until sausage is seared. Remove sausage from the skillet and place on a paper towel-lined plate to drain.
2 Tbsp. olive oil, 6 oz. chicken apple sausage
Sauté the Veggies: Add remaining oil to the skillet with diced red onion and saute over medium heat for 2-3 minutes. Stir in crushed garlic and continue cooking over medium heat for 1 minute.
1 small sweet onion, 2 cloves garlic
Cook the Sweet Potato: Push onion and garlic to one side of the skillet and add in cubed sweet potato. Cook for 5-6 minutes over medium heat, or until potatoes begin to soften. (They do not need to be completely cooked through yet!)
1 medium sweet potato
Add Quinoa and Simmer: Mix in quinoa, broth, salt, paprika, and ground sage. Bring mixture to a boil, cover, and reduce heat to low. Simmer quinoa for 20-25, or until fluffy and cooked through.
1 ¼ cup tri-color quinoa, 2 ¼ cup chicken broth*, ¾ tsp. salt, ¼ tsp. paprika, ½ tsp. sage
Finish and Serve: Add sausage back to the skillet along with the chopped kale. Cook over medium heat for 2-3 minutes, or until sausage is heated through. Serve and enjoy!
2 cups kale