sausage, cremini & kale quinoa skillet

Contents of your meal kit:

Zeigler’s sausage
cremini mushrooms
garlic cashew “cream”
gruyere cheese

Cookware needed: small saucepan with lid, oven-safe nonstick skillet with lid (see note)

Finishing steps:

  1. Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork.
  2. Remove sausage from casing by squeezing on one end then pushing towards the opposite end. Use a knife to cut casing if needed.
  3. Heat an oven-safe nonstick skillet over med-high heat. Once hot, add sausage and break up with a spatula or wooden spoon. Cook about 3-5 minutes, or until cooked through. Transfer to a bowl.
  4. Wipe mushrooms clean with a damp paper towel and slice into ¼-inch thick slices. Pull thyme leaves off the stem. Dice zucchini. Set everything aside. Preheat your oven’s broiler.
  5. Using the same skillet, wipe clean and heat a small amount of oil over med-high heat. Add onion, zucchini, mushroom, thyme, salt & pepper and cook until vegetables are softened and golden at edges, about 3-5 minutes. Add the kale and cook a minute or so until it just begins to wilt.
  6. Add the tomatoes and allow to cook another few minutes until heated through. Add cashew “cream” to the skillet and stir to warm thoroughly and combine it with the vegetables. Stir in cooked sausage and quinoa, then season with salt & pepper to taste. Spread mixture evenly across the skillet and top with cheese.
  7. Place skillet under broiler. Broil until cheese is bubbly and melted.

Notes: Use a medium skillet for 2 portions, large skillet for 4-6. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.