This weekend was one of those epic fall weekends. A beautiful, chilly run through nearby Mercer Meadows, a day trip to charming Lambertville and New Hope where we enjoyed wine by a cozy fire, and a fantastic dinner at Agricola in Princeton capped off with a massive chocolate cake with black pepper icing. I could not have asked for a more full and satisfying weekend. As much as I wish this could continue for days, I also felt like this weekend totally recharged my batteries and has me ready to take on the week. And this seasonally appropriate Turkey Sausage & Kale Quinoa Skillet will have you ready to take on the week too. Easy and quick to make, and super filling and healthy, pack this for lunch and you’ll be powering through until the next epic fall weekend rolls around.
Turkey Sausage & Kale Quinoa Skillet
1 tbsp olive oil
12 oz turkey cranberry apple sausage, sliced (find it at Trader Joe’s!)
8 oz kale, roughly chopped
1 shallot, finely chopped
2 tbsp fresh sage, chopped
1 cup chicken broth
1 cup apple cider
1 cup quinoa
1/4 cup dried cranberries
1/4 cup pepitas
1. Heat olive oil in a large skillet over medium-high heat. Add the sausage, kale, shallot, and sage. Cook until the sausage starts to brown and kale begins to wilt.
2. Add the chicken broth and cider to the skillet and bring to a boil. Add the quinoa and stir. When it comes back to a boil, turn down the heat to low and cover the skillet. Cook for about 25 minutes until the quinoa is tender and all of the liquid is absorbed.
3. Add the cranberries and pepitas to the skillet. Let sit another 5 minutes to rehydrate the cranberries. Enjoy warm or cold for lunch the next day!