SWEET POTATO AND SAUSAGE QUINOA BAKE #appetizers #snacks #creamcheese #wontons #lunch

We will in general keep our snacks and suppers a "one dish dinner" on S4B. I mean we cook a couple of various things, combine everything, and expectation it goes on for a couple of days before we need to cook once more.

Commonly our dishes include earthy colored rice or quinoa, in any event one vegetable, and a protein (except if we are considering quinoa our protein-Lou doesn't assume that matters).

I got the thought for this formula from a mix of Sarah and Mike's dish over at Drool-Worthy and a quinoa taco-prepare my companion Deanne made me the other week. I love the flavor mixes of this Sweet Potato and Sausage Quinoa Bake (the gruyere cheddar is so acceptable) and that it is so natural to make.

Also try our recipe : MONGOLIAN BEEF RECIPE #appetizers #snacks #creamcheese #mongolian #lunch

INGREDIENTS

1 cup of quinoa, dry
2 cups of water
3 small sweet potatoes, peeled and chopped
1 bunch of kale, stems removed and chopped
1 package of organic italian chicken sausage, sliced
sea salt & pepper
extra virgin olive oil
shredded gruyere cheese

INSTRUCTIONS

preheat the oven to 350 degrees f.
toss the sweet potato in olive oil, sea salt and pepper.
place on a baking sheet and bake for 25 minutes until fork tender.
place the 1 cup of quinoa and 2 cups of water into a small saucepan.
bring to a boil, then cover and simmer for 10-15 minutes until all of the water is absorbed.
fluff and set aside.
in a large pan, add a drizzle of olive oil and the chopped kale.
sprinkle sea salt and pepper and sauté kale until it begins to crisp slightly. set aside.
in the same pan, cook the chicken sausage pieces until browned.
in a large bowl, mix the quinoa, sweet potato, kale and chicken sausage together.
add in a big handful of shredded cheese and mix through
pour the mixture into a large baking dish.
sprinkle more cheese over the top.
bake for about 5-10 minutes until the cheese is melted.