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
- In a large pot or Dutch oven, heat olive oil over medium high heat. Add onions and cook until soft, about 5 minutes.
- Add sausages cook until lightly seared. Add garlic and cook for another minute, being careful not to burn.
- 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.
- Reduce heat, cover and simmer for 20-25 minutes until all liquid has evaporated.
- 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.
- Serve and enjoy!
