4 C cooked quinoa
1 C chopped Green pepper
1/2 C chopped green onion
1/2 C olives (kalamata olives from Micuccis are the best – but be aware! they have pits!)
1/4 C red onion
1 C cherry tomatoes
1 C chopped canned artichokes
4 oz crumbled feta cheese
1/3 C fresh parsley minced
1/4 C fresh lemon juice (1-2 lemons)
1/4 C red wine vinegar
3 tsp minced garlic
2 T olive oil
salt/pepper to taste
Combine everything in a large bowl. Allow to rest for a few hours.
1 lb. sausage (I used loose sausage: recipe calls for cubes)
1 yellow onion, chopped
2 TB chopped sage
1 cup organic apple or pear hard cider (I used non-alcoholic organic Knudsen Sparkling Pear)
1 cup quinoa, rinsed & drained
1/2 cup dried cranberries
1 tsp fine sea salt (I omitted this)
2 cups chopped kale or spinach leaves, lightly packed
In a large pot, cook sausage, onion & sage over medium-high heat until just browned, about 10 minutes. Add cider, quinoa, cranberries, salt & 3/4 cup water & bring to a boil, scraping up any browned bits. Cover, reduce heat to medium-low & simmer until liquid is just absorbed, 25 -30 minutes. Stir in kale, cover again & set aside off the heat for 5 minutes. Uncover, fluff with a fork & serve.