@thedinnershift on Instagram
One Pan Quinoa with Chicken Sausage and Kale

One Pan Quinoa with Chicken Sausage and Kale

30 MIN

This, friends, is the ultimate one pan meal. Every box is checked — high-fiber carbs, protein, greens. But the best part? Minimal prep. Aside from slicing chicken sausage (and chopping kale if you don’t buy bagged, pre-chopped), this is a true dump and go situation.

Nutrition Notes

These days, you have a whole lotta options when it comes to pre-cooked chicken sausage, but not all are created equal. Look for products with short ingredient lists (i.e. you recognize everything listed), safe preservatives (i.e. no nitrates), moderate sodium, and low or zero sugar. Aidell’s, Bilinski’s, Al Fresco, and Aldi’s Kirkwood Never Any! brands are my recommended best picks.

  • 12 oz pre-cooked Italian chicken sausage
  • 1 tablespoon olive oil
  • 1 1/2 cups low sodium chicken stock
  • 14.5 oz. can diced tomatoes with juice
  • 14.5 oz. can white beans, drained/rinsed
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp ground black pepper
  • 3-4 packed cups chopped kale
  • Grated Parmesan cheese

Slice chicken sausage into 1/2-inch thick slices. Heat olive oil in a skillet (with lid) over medium-high heat. Add chicken sausage and sear on both sides for 1-2 minutes, or until edges begin to brown. Add chicken stock to de-glaze pan, then stir in tomatoes, beans, quinoa, seasonings and kale. Continue to stir until kale begins to soften and wilt, about 2 minutes. When the liquid begins to simmer at the edges, cover pan, reduce heat to medium-low, and continue to cook for 15 minutes. Turn off heat and allow to stand, covered, for 5 minutes before serving. Remove lid and stir to fluff up quinoa. Serve topped with grated parmesan cheese. Serves 4. 

Did you try this recipe? Please rate it:

Leave a Reply

Your email address will not be published. Required fields are marked *