One Pot Fall Quinoa with Chicken Sausage

A comforting one-pot meal featuring browned chicken sausage, sweet potatoes, quinoa, and kale with a touch of goat cheese. Perfect for a fall weeknight dinner that's easy and nutritious.

By @jenneatsgoood

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 tbsp olive oil
• 12 oz chicken sausage pre-cooked, sliced
• 1 tbsp olive oil
• 2 cups sweet potatoes peeled, diced into 1/2-inch cubes
• 0.25 cup water
• 3 cloves garlic peeled and minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 cup quinoa
• 3 cups chicken broth low-sodium
• 3 cups kale shredded
• 4 oz goat cheese crumbled
• 12 oz chicken sausage browned

Instructions

1. Heat 1 tablespoon of olive oil over medium heat in a large, lidded deep skillet or Dutch oven. Add the sliced chicken sausage and cook until browned, 2 to 3 minutes per side. Remove and set aside in a bowl.
2. Add the remaining oil to the skillet. Add the diced sweet potato in a single layer and cook, stirring occasionally, until slightly crisp on the outside, 4 to 6 minutes.
3. Add 1/4 cup of water, cover, and steam the sweet potatoes until just about fork tender, 2 to 4 minutes. Remove the lid once done.
4. Remove the lid and stir in the garlic, smoked paprika, thyme, salt, and pepper. Mix the dry quinoa into the sweet potato and spice mixture, then cover everything with 3 cups of chicken broth. Cover and simmer until the quinoa is cooked and has absorbed most of the liquid, stirring halfway through, 18 to 22 minutes.
5. Reduce heat to low and stir in the shredded kale, crumbled goat cheese, and the browned chicken sausage. Stir until the kale has wilted and everything is well combined.