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Chicken Sausage-Pomodoro Sauté with Parmesan Quinoa

Chicken Sausage-Pomodoro Sauté with Parmesan Quinoa
Total Time:
20 minutes


1 cup quinoa
2 cups water
3 teaspoons salt-free garlic-herb seasoning, divided
3 oz baby kale mix, finely chopped
1 (8-oz) bag fresh asparagus tips, coarsely chopped
3 links fully-cooked smoked chicken sausage
1 (14-oz) can quartered artichoke hearts, drained
Olive oil cooking spray
1/2 cup julienne-cut, sun-dried tomatoes
1/4 teaspoon crushed red pepper (optional)
1 (14.5-oz) can no-salt-added Italian diced tomatoes
1/2 cup grated Parmesan cheese, divided


  1. Prepare quinoa with water and 2 teaspoons seasoning following stovetop package instructions. Chop kale and asparagus. Slice sausage into 1/2-inch-thick slices. Drain artichokes.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Coat sausage with spray, then place in pan; cook 2 minutes, stirring occasionally. Combine in medium bowl: artichokes, asparagus, remaining 1 teaspoon seasoning, sun-dried tomatoes, and crushed red pepper, if desired; coat with spray. Add mixture to pan and cook 2 minutes, stirring occasionally.
  3. Reduce heat to medium, then add diced tomatoes to sausage mixture; cook and stir 3–4 minutes or until mixture thickens and asparagus is tender. Fluff quinoa with a fork; stir in kale and cover 5 minutes to wilt.
  4. Stir 1/3 cup cheese into quinoa, then divide evenly into serving bowls and top with sausage mixture. Sprinkle each with even amounts remaining cheese; serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 390kcal; FAT 9.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 800mg; CARB 56g; FIBER 8.00g; SUGARS 12g; PROTEIN 23g; CALC 15%; VIT A 80%; VIT C 45%; IRON 30%

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