Italian Sausage and Quinoa

with Apple, Kale and Melted Cheddar

25 min

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Contains: Tree Nuts, Sulphites, Milk

May Contains: Mustard, Wheat, Gluten, Egg, Sesame, Peanuts, Soy, Fish, Shellfish

What We'll Send

Carrot Diced 3/8"
Jalapeno
Fresh Sage
Coriander
Garlic
Black Kale
Ginger
Hazelnuts, Whole Blanched
Granny Smith Apple
Apple Cider Vinegar
Aged White Cheddar Cheese
Onion Diced 1/4"
Organic Red Quinoa
Mild Italian Sausage
Spice Blend
Ground Allspice, Nutmeg, Cinnamon
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, sulphites, pork, and tree nut.

Nutrition
Calories 890
Fat 48g
Protein 42g
Carbohydrates 17g

What You'll Need

Cooking Directions

1

Cook Quinoa

Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a pot with 1 ½ cup (3 cups for 4 servings) salted water. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15-18 minutes or until grains are tender. 

2

Prepare Ingredients

Turn on broiler to 500°F or high. Wash apple, kale, sage, and jalapeno. Peel apple and chop into ¾ inch pieces. Slice kale leaves from stems. Cut kale stems into ¼ inch pieces. Slice leaves into 2 inch ribbons. Pick and chop sage leaves. Cut jalapeno in half, remove seeds and finely dice. Wash hands with hot soapy water.

3

Cook Sausage + Vegetables

Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large ovenproof skillet over medium-high. Drain Italian sausage. Add sausage to skillet with onion, carrot, and kale stems. Cook for 5-7 minutes, breaking up sausage with a spatula until sausage is brown and vegetables are tender.

4

Build Skillet

Add garlic to skillet with ginger, spice blend, and jalapeno to taste. Cook for 30 seconds or until fragrant. Add apple cider vinegar and scrape any browned bits from bottom of skillet. Add apple and kale leaves. Stir to mix. Season with salt to taste. 

5

Finish Skillet

Roughly chop hazelnuts. Sprinkle hazelnuts, sage, and white cheddar cheese over sausage and vegetables. Place ovenproof skillet in oven. Broil for 2-3 minutes, until hazelnuts are toasted and cheese is bubbly and golden. 

6

Plate + Serve

Divide quinoa onto plates. Top with sausage and vegetables. Enjoy!

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