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)
- 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.
- 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.
- Stir in the quinoa and cooked sausage, mixing with all the vegetables. Season with salt and pepper.
- Sprinkle with cilantro and add a dash of hot sauce, if desired, and serve.
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