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Recipe Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion, diced
  • 2-3 fully cooked Italian-style chicken sausages, cut in 1/2 inch slices
  • 2 garlic cloves, minced
  • 1 cup quinoa, rinsed
  • 1 (12 oz.) package Green Giant Restaurant Style Honey Glazed Carrots with Sage Butter
  • 2 cups chicken or vegetable stock
  • 2 packed cups baby kale or spinach, chopped
  • 2 tbsp. lemon juice
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 cup crumbled feta cheese
  • 1 pinch salt and pepper, to taste

Recipe Directions

  1. In a large pot or Dutch oven, heat olive oil over medium high heat. Add onions and cook until soft, about 5 minutes.
  2. Add sausages cook until lightly seared. Add garlic and cook for another minute, being careful not to burn.
  3. Add stock to pot, stirring to get any browned bits from bottom of pan. Add quinoa and Honey Glazed Carrots and bring to a boil.
  4. Reduce heat, cover and simmer for 20-25 minutes until all liquid has evaporated.
  5. Add chopped kale or spinach, replace lid and cook for 5 minutes over low heat until wilted. Remove from heat and stir in lemon juice, parsley and feta. Salt and pepper to taste.
  6. Serve and enjoy!

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