1 cup of quinoa, dry
2 cups of water
3 small sweet potatoes, peeled and chopped
1 bunch of kale, stems removed and chopped
1 package of organic italian chicken sausage, sliced
Sea salt & pepper
Extra virgin olive oil
1/3 cup (or more to preference) of shredded gruyere cheese
Preheat the oven to 350 degrees f.
Toss the sweet potato in olive oil, sea salt and pepper. place on a baking sheet and bake for about 30 minutes until fork tender.
Place quinoa and water into a small pot. bring to a boil, then cover and simmer for 10-15 minutes until all of the water is absorbed.
In a large pan, add a drizzle of olive oil over medium heat. cook the chicken sausage until almost browned. add the chopped kale, another drizzle of oil, and sprinkle of sea salt and pepper and sauté until crispy.
Mix the quinoa, sweet potato, kale and chicken sausage together in a large baking dish.
Sprinkle the gruyere cheese on the top.
Bake for 10 minutes until the cheese is melted.