Note: This recipe is completely vegan with the exception of optional fried egg.

Ingredients

• 2/3 cup uncooked quinoa
• 1 1/3 cup water
• 1 shallot
• 2 cups kale (or other leafy green)
• 1/2 cup cherry tomatoes
• 1/2 tsp onion powder
• 1 tsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 field roast breakfast sausages
• 1 egg (optional, not vegan)
• Microgreens for serving (optional)

Instructions

1. Prep: Rinse the quinoa. Dice the shallot. Slice cherry tomatoes in half. Roughly chop the kale. Slice 4 vegan sausages into rounds.
2. Cook the quinoa: Add 2/3 cup uncooked quinoa, 1 1/3 cup water, and a dash of salt in a medium pot. Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes. Once  liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out, remove from heat and fluff with a fork.
3. Sauté the veggies: Heat 1/2 tsp olive oil in a large pan over medium heat. Add shallots. Add 1/2 tsp chili powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 3-5 minutes. Add kale and cook until just wilted. Add additional salt, pepper, and chili powder to taste.
4. Cook the sausage: While the veggies are cooking, heat 1/2 tsp olive oil in a small pan over medium heat. Add vegan sausages and cook for approximately 3 minutes on each side or until browned.
5. Fry an egg or two (optional, non-vegan): Heat a pan over medium-low, allowing it to fully pre-heat (3-5 minutes). Add olive oil (or other neutral oil to pan) and swirl to coat. Crack the egg into the frying pan and cook until the whites are set and the yolk is still liquid (sunny side up). Flip the egg and continue cooking on the second side until the yolk is cooked to your desired doneness. Season with black pepper.
6. Plate:  Divide quinoa, veggies, and sausages between plates. Top with fried egg and/or microgreens if desired. Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Does not include optional fried egg.