YIELD: 4 servings
Smoked Polska or Turkey Kielbasa, cut into (1/2 inch) cubes
1 yellow onion, chopped
2 tablespoons chopped sage
1 cup apple or pear hard cider
1 cup quinoa, rinsed and drained
1/2 cup dried cranberries
1 teaspoon fine sea salt
2 cups chopped kale or spinach leaves, lightly packed
In a large pot, cook sausage, onions and sage over medium-high heat until just browned, about 10 minutes.
Add cider, quinoa, cranberries, salt and 3/4 cup water and bring to a boil, scraping up any browned bits.
Cover, reduce heat to medium-low and simmer until liquid is just absorbed, 25 to 30 minutes.
Stir in kale, cover again and set aside off of the heat for 5 minutes.
Uncover, fluff with a fork and serve.
SOURCE: Whole Foods