Contains: Tree Nuts, Sulphites, Milk
May Contains: Mustard, Wheat, Gluten, Egg, Sesame, Peanuts, Soy, Fish, Shellfish
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.
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.
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.
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.
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.
Plate + Serve
Divide quinoa onto plates. Top with sausage and vegetables. Enjoy!