Chicken Sausage w/Quinoa & Kale 

Gluten free, Dairy free

Happily serves 2

ALL ORGANIC INGREDIENTS 

2 Chicken sausages 

1 Cup TriColor Quinoa + 1 Cup Bone Broth

1/2 Cup Salsa

2 Cups Kale 

1 Garlic Clove 

2 TBSP Avocado oil 

1/4 Cup Parsley

1/4 Cup Cilantro 

Himalayan Sea Salt

Vegan Option: Replace Meat with a Bean of your choice (pinto beans shown above)

 

Cut or mince garlic clove, let sit 5 minutes.

Cook sausage about 5 in air fryer or convection oven. Cut into bite size pieces.

Cook Quinoa in bone broth about 10 minutes, remove from heat.

Chop Parsley and Cilantro.

Wash Kale well, cut into small strips. Steam in a skillet with a little water.

***Drain off Water from the Kale (you can substitute Spinach and follow the same directions.)

Combine all ingredients.  This salad can be served warm or cold.