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

Maple Glazed Rack of Pork

Ingredients

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

Directions

In a large pot, cook sausage, shallots, carrot, celery and sage over medium-high heat until just browned, about 8-10 minutes.
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.
Stir in kale and cranberries, cover, remove from heat and set aside for 5 minutes.
Uncover, fluff with a fork and serve.