Quinoa Kale Csabai

Quinoa with Kale, Cranberries & Halenda’s Hot Csabai Sausage

Nothing celebrates the holiday season like cranberries! This quinoa, kale and cranberry mixture is the perfect side dish for your Christmas dinner. A beautiful combination of spicy and sweet flavours. Recipe developed by @zimmysnook


  • 2 Halenda’s Csabai Hot Smoked Sausage (10 oz), cut into ½” cubes
  • 2 shallots, diced
  • 1 medium carrot, diced
  • 1 celery stock, diced
  • 2 tablespoons chopped fresh sage
  • 1 cup hard apple cider
  • 1 cup water
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup dried cranberries
  • 1 teaspoon fine sea salt
  • 2 cups chopped kale, lightly packed


  1. In a large pot, cook sausage, shallots, carrot, celery and sage over medium-high heat until just browned, about 8-10 minutes.
  2. Add cider, water, quinoa and salt and bring to a boil, scraping up any browned bits then cover, reduce heat to medium-low and simmer until liquid is just absorbed, about 20 minutes.
  3. Stir in kale and cranberries, cover, remove from heat and set aside for 5 minutes.
  4. Uncover, fluff with a fork and serve.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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