Smoked Sausage, Kale and Cider Quinoa Skillet is simple, full of hearty fall flavors, and made in just one skillet.
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!
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 12 oz smoked sausage, Johnsonville recommended
- 4 cups chopped lacinato kale
- 1 large shallot, chopped
- 2 Tablespoons chopped fresh sage
- salt and pepper
- 1 cup unsweetened apple cider, not apple juice
- 1 cup chicken broth
- 1 cup quinoa
- 1/4 cup dried cranberries, optional
Directions
- Heat oil in a large skillet over medium-high heat then add sausage, kale, shallot, and sage. Season lightly with salt and pepper then saute until sausage begins to turn golden brown and kale is tender, 5-7 minutes.
- Add cider and chicken broth then turn heat up to bring to a boil. Add quinoa, place a lid on top, then turn heat down to medium-low and simmer until quinoa has absorbed all the liquid and is tender, 20-25 minutes. Remove skillet from heat then stir in cranberries and let sit with the lid on for 5 minutes before serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made this for dinner last night. I didn’t have and fresh sage so I added a tsp of ground poultry seasoning instead. I also tossed in a cup of shredded carrots from my fridge. Delicious one pot meal! I was surprised by just how flavorful it was! Thank you.
So glad you enjoyed, Amanda!! Thank you so much for your feedback and recipe rating!
This was delicious! My husband raved and had a second helping. My 16 month was was on the fence, but i will definitely make again! I would add roasted butternut squash for some color and texture next time too.
I’ve had this pinned for awhile and finally made it! I couldn’t find apple cider so I used 1/2 cup apple juice and 1/2 cup water instead. I also added a chopped apple at the end with the cranberries. It turned out great!!
Loved it! 3/5 of family loved it
One is picky and one only ate the sausage ?
So easy the kids helped chop sausage and rinse qunoia
Made this last night for dinner tonight. Used sweet italian sausage, spinach and kale, half cider and half chicken broth, petite diced tomatoes, and no cranberries. One of the best under 30 minute recipes I’ve ever made.