Gluten Free Kale, Sausage and Quinoa Scramble

      • Ingredients:
        • 2 cooked sausage links, cut in ½-inch circles, then quartered (suggest – smoked chorizo sausage)
        • 1 spring (about 1 teaspoon) fresh thyme, finely chopped
        • 2 Cups (about 3 leaves) of kale, chopped
        • 1 Cup (about 1) red bell pepper
        • 1 scallion, chopped
        • ½ Cup cooked Arrowhead Mills Quinoa
        • 10-15 cherry tomatoes, quartered
        • 6 whole eggs
        • 2 ounces soft goat cheese
        • Salt and pepper, to taste
      • Directions:
        1. Over medium heat, add the cut up sausage pieces to a large pan and heat for 3-4 minutes *if bought uncooked, then cook longer. Add fresh thyme and let cook in with the oils from the sausage for a minute or so.
        2. Add kale, bell pepper, and scallions to the sausage. Cook for about 3 minutes or until the kale and pepper breaks down a bit.
        3. It doesn’t take long once the oils start to coat and break down the vegetables and kale.  Mix in the quinoa and tomatoes.
        4. Turn the heat off (or remove) and let sit while you prepare the eggs.
        5. In a separate or clean pan, spray with cooking spray or drizzle a little olive oil. Over medium heat, add eggs directly to the pan, one at a time. With a spatula, mix the eggs together and continue to move them as the cook.
        6. Remove and add eggs to the sausage and vegetables. Mix to combine. Top with goat cheese, season with salt and pepper, and it’s ready to enjoy!

        Note: If you have digestive problems, try soaking the quinoa before you cook it.