Quinoa Bowl with Swiss Chard & Chicken Maple Sausage

2 to 3 chicken maple breakfast sausage links, cut into slices
1 tablespoon extra-virgin olive oil
¼ cup diced yellow onion
¼ cup chopped mushrooms
½ cup chopped Swiss chard or kale leaves or prewashed baby kale
1 cup cooked quinoa (prepared according to the package instructions)
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro (optional)
Hot sauce (optional)

1. In a skillet, cook the chicken sausage over medium-high heat until browned and thoroughly
   cooked, 5 to 6 minutes. Remove from the pan and set aside.

2. In the same pan, heat the olive oil over medium-high heat. Add the onion and mushrooms and cook, stirring, until softened, about 2 minutes. Stir in the Swiss chard and cook, stirring, until it’s wilted but still green, about 1 minute more.
3. Stir in the quinoa and cooked sausage, mixing with all the vegetables. Season with salt and pepper.
4. Sprinkle with cilantro and add a dash of hot sauce, if desired, and serve.