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Sausage-Pomodoro Sauté with Parmesan Quinoa

This is the weeknight dinner that *pretends* it took effort—smoky chicken sausage and a tangy pomodoro moment piled over cheesy quinoa like you’re starring in a cooking show. Kale, asparagus, artichokes, sun-dried tomatoes, and Parmesan do the heavy lifting, so you can take all the credit.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1/2 cup dry quinoa
  • 1 cup water
  • 2 cups chopped kale
  • Cooking spray
  • 8 oz smoked chicken sausage sliced into coins
  • 1 can artichoke hearts about 14 oz, drained
  • 1 can diced tomatoes about 14.5 oz, tomatoes and liquid separated
  • 1 cup pomodoro sauce 8 oz
  • 1 cup chopped asparagus
  • 1 teaspoon salt-free garlic-herb seasoning
  • 1/4 cup sun-dried tomatoes chopped or sliced
  • 1/2 cup grated Parmesan cheese divided

Instructions

  • Cook Quinoa: Rinse the quinoa in a strainer (optional but recommended). Add quinoa and water to a small saucepan and bring to a boil over high heat. Cover, reduce heat to low, and simmer until the water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and keep covered while you finish the topping.
  • Prep Kale and Sausage: Chop the kale into bite-size pieces and slice the chicken sausage into coins. Set both aside.
  • Drain Artichokes and Separate Tomatoes: Drain the artichoke hearts well. Pour the diced tomatoes into a strainer set over a bowl so the tomato liquid collects underneath; keep both the drained tomatoes and the reserved liquid.
  • Season the Vegetables: In a mixing bowl, toss the asparagus with the salt-free garlic-herb seasoning and sun-dried tomatoes. Add the drained artichoke hearts and toss again so everything is coated.
  • Brown the Sausage: Heat a large skillet over medium-high heat and coat lightly with cooking spray. Add the sliced sausage and cook, stirring occasionally, until browned in spots, about 4 minutes.
  • Sauté the Vegetables: Add the seasoned asparagus mixture and artichokes to the skillet. Cook, stirring, until the asparagus is bright green and starting to soften, about 4 to 5 minutes.
  • Simmer the Pomodoro: Add the reserved tomato liquid, the pomodoro sauce, and the drained diced tomatoes to the skillet. Stir well and let it simmer until hot and slightly thickened, about 3 to 5 minutes.
  • Finish the Parmesan Quinoa: Fluff the hot quinoa with a fork. Stir in the chopped kale and 1/4 cup of the Parmesan. Cover the pot for about 2 minutes to help the kale wilt, then stir again until the kale softens and everything looks evenly mixed.
  • Serve and Top: Spoon the Parmesan-kale quinoa into bowls and pile the sausage-pomodoro sauté on top. Finish with the remaining 1/4 cup Parmesan and serve right away.