We’ve been doing all the fall things lately, and its with a recent trip to the orchard in mind that I developed the recipe for Smoked Sausage, Kale and Cider Quinoa Skillet! This hearty, one skillet dish combines smoked sausage, fresh kale, apple cider, sage, and dried cranberries with fluffy quinoa in a hearty, all-fall meal. No side dish required!
The ingredients include some of my all-time favorites and the dish is bursting with flavor from the inside out. Smoked sausage, fresh sage, kale, and dried cranberries are all quintessential fall comfort foods. Plus quinoa cooked in chicken broth AND apple cider? Such a game changer! Now, don’t think that since this dish is made with apple cider that it’s sweet. I promise it’s not. The apple cider, when combined with chicken broth, gives the quinoa just a hint of savory apple flavor. Even better than the flavor is the fact that this dish is seriously simple and made in just one skillet. Easy, easy!
How to Make this Recipe
Start by sauteing 12oz smoked sausage that’s been sliced in half then into half moons with 4 cups chopped lacinato kale, 1 large shallot, and 2 Tablespoons chopped fresh sage in 1 Tablespoon extra virgin olive oil over medium-high heat until the sausage starts to turn golden brown and the kale is tender, 5-7 minutes.
Next add 1 cup each apple cider and chicken broth then turn the heat up to bring the liquid to a boil.
Make sure you’re using apple cider vs apple juice, by the way. Juice will make the dish taste sweet since it’s almost always loaded with extra sugar. Pure, unfiltered apple cider is what we’re looking for.
Add 1 cup rinsed quinoa to the skillet then turn the heat down to medium-low and place a lid on top. Simmer until the quinoa has absorbed the liquid and is tender, 20-25 minutes.
Finally, stir in 1/4 cup dried cranberries then take the skillet off the heat but leave the lid on for 5 minutes to heat the dried cranberries through.
Scoop onto plates then dig in!
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