As a strong promoter of healthy living: body, mind, and spirit, I am a firm believer in the power of good nutrition. Not to mention, I love good food. Those two things combined mean that I am constantly reading, learning, searching and trying new foods, new recipes and new food techniques.

I’ve come up with a delicious recipe that is simple to make, healthy and delicious! You could easily make this year round, but the heartiness of this dish and combination of kale and sausage lends itself well to winter nights.

I’ve recently gone Gluten-Free, and can enjoy this recipe without feeling like I’m missing anything. The chicken or turkey sausage adds loads of flavor. The quinoa boosts the dish’s protein content while adding a nice nutty type flavor and crunch. And the kale, well, I just love kale. I’ve been known to put it into all kinds of things. As a superfood, it is one of the healthiest things we can eat on the planet, so why not stick some in just about everything? Round that out with onions, and garlic, both known to boost our abilities to fight off colds and the flu, and cooked tomatoes packed with vitamins, and this is sure to be a winner!

Sausage and Kale Quinoa Bowl


1 cup Quinoa


Low Sodium Gluten Free Chicken or Vegetable Bouillon

Olive or Coconut Oil

1 Package All-Natural Chicken or Turkey Sausage, sliced into bite size pieces

1 medium Onion, diced

1/2 bunch Kale, rinsed and chopped

3-4 cloves Garlic, minced

1 can No Salt Added Diced Tomatoes

Sea Salt and Pepper

Fresh Grated Parmesan Cheese (optional)


Cook quinoa in water and bouillon according to package instructions (always rinse quinoa first).

While quinoa is cooking, warm large skillet to medium high heat. Add oil to lightly coat bottom.

Add sausage and onion, and cook until onion has become translucent and sausage begins to brown.

Add kale and garlic (and more oil if needed), and stir fry for 2-3 minutes, or until kale starts to cook down and wilt. You can cover the pan to help steam the kale.

Season with sea salt and pepper, add tomato, cover and reduce heat. Cook until everything is warmed through, 5-10 minutes.

Mix with cooked quinoa, and serve in bowls with fresh Parmesan if desired.