I use all organic ingredients.
2 cups quinoa
2 handfuls of kale, stemmed and chopped into smaller pieces
1 garlic clove, finely chopped
1 sweet onion, finely chopped
1 of each red, orange and yellow bell peppers, coarsely chopped
1 turkey sausage, split length wise and chopped into coarse chunks
1 tablespoon coconut oil
Sea salt and pepper to taste
1- Put uncooked quinoa in a strainer over the sink and rinse with water for 2 minutes. Allow the quinoa to drain.
2- Heat saucepan over medium-high and add 1 tablespoon of coconut oil per cup of quinoa and heat. Toast the quinoa in the oil, stirring frequently with a spatula or wooden spoon until quinoa turns a golden color.
3- Pour chicken broth into saucepan using 2 cups of broth per 1 cup quinoa. Bring to a boil.
4- Cover and reduce heat to low. Cook 15 minutes without stirring.
5- Remove from heat. Let sit covered for five minutes.
Directions for Mixture:
1- Heat oil in large frying pan until melted through.
2- Add chopped garlic and sauté for about 30 seconds
3- Add chopped onion and bell peppers and stir frequently until the onions are somewhat translucent and veggies are tender (around 5-7 minutes).
4- Add the turkey sausage and sauté until cooked through.
5- Add kale and toss mixture together until kale starts to wilt and become tender.
6- Scoop mixture over cooked quinoa, salt and pepper to taste, and enjoy!