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.
I don’t know that I have ever commented before, but just wanted to say that I made this dish for dinner last night with some kale from our CSA that had been languishing in the fridge. It was delicious!!! My 18-month old could not get enough of it, and the 5-year old at least liked the sausage and the craisins. Thanks! I’d love to see more lip-smacking kale recipes like this.
Hooray! Here are all my kale recipes – I’m especially obsessed with the Kale Fried Rice. We make it all the time! >> https://iowagirleats.com/recipes/?search_term=kale&ui=402
Made this the other night and my husband and I enjoyed it…been following and trying your recipes for awhile – great work!
I made this last night and it was perfect. I am always looking for ways to incorporate kale without it being too overpowering. Using the cider gave it just the right amount of sweetness.
Looks like you had a fabulous fall-themed weekend, even if the weather was summery! I LIVE for Honeycrisp season.
I love the combination of all of these flavors; it’s the perfect cozy-up-on-the-couch meal!
This recipe looked so dang good when you posted it yesterday that I knew I HAD to make it that night. So I did! It turned out amazing! My husband and I had to stop ourselves from eating the whole pan. I am definitely glad I added in the cranberries because I think the dish needed a little something sweet to balance out the salty savory part.
Love your blog! :)
I’m not a big fan of kale (I know!)…Could I use spinach as a substitute?
Sure! I’d probably add it with the dried cranberries at the end since it will just need to wilt for a few minutes.
Love your farmers markets pictures! I just can’t get enough apple cider this time of year. Love it in this recipe. Can’t wait to try it!
I’m hoping this will be just as good with those apple chicken sausages at Trader Joe’s that I always want to try but never know what to put with!
clean up in aisle not your kitchen, hahahahahaha. can’t stop giggling.
Quinoa is making a comeback at our dinner table, this is going to have to hit the menu! We also visited an orchard this weekend so there are apples coming out of our ears. Definitely a good problem to have! ;-)
The flavor combinations in this dish sound incredible. Thanks so much for the recipe, Kristin!
This looks so tasty. I wonder if I could do a wild rice instead of quinoa… I am allergic!
Sure! You’ll just need to adjust cooking times/amount of liquid accordingly.