Good-for-You Super Green Pilaf with Fresh Breakfast Sausage
2 c. salted water
1 c. washed quinoa
8 oz. chopped kale
1 lemon, zested and juiced
1/2 orange, juiced
2 scallions, minced
1 Tbsp. grapeseed oil
3 Tbsp. toasted pine nuts
1/4 c. Feta cheese
Big pinch red pepper flakes
Salt & pepper to taste
2 2 oz. patties fresh breakfast sausage, cooked
Bring the water to boil in a covered steep-sided pan. Add the quinoa, cover, and lower the heat until just simmering. Simmer 10 mins., top with the kale and re-cover. Simmer 5 minutes more, turn off the heat, and stem an additional 5 mins. or until the kale is just tender and the water is absorbed.
While your quinoa is cooking, combine the lemon and orange juices in a large bowl. Add the lemon zest, scallions, oil, pine nuts, red pepper flakes and feta.
Add the pilaf to the bowl and toss to combine. Season with salt & pepper to taste and serve topped with a 2 oz. patty of fresh breakfast sausage.
Serves 2 for dinner with enough left over for lunch.