12oz chicken or turkey sausage, pre-cooked links, cut into bite sized pieces
1 tbsp olive oil
2 garlic cloves, minced
1 cup quinoa(dry), rinsed*
1/3 cup wine, dry white or red will work, I used a Shiraz
3 cups chicken stock
1 cup marinara sauce
4 cups finely chopped kale, I put it in food processor
1/4 tsp salt, pepper
Juice from one lemon
2oz crumbled feta cheese
Avocado slices, optional

*most quinoa, unless indicated that it has been pre-rinsed, should be thoroughly rinsed with cold water. Place in a fine sieve stainer and rinse with cold water for about 30 seconds. let it dry out the best you can before adding to skillet as stated in instructions below. 

Heat the oil in a large skillet over medium high heat. Warm up the chicken stock and marinara in a medium saucepan on low. Add the sausage to the oil, tossing it around occasionally, and cook until browned, about 10 minutes. Add garlic and cook 1-2 minutes, careful not to burn it. Add the quinoa and constantly stir until you feel it is thoroughly coated with the oil and fat from sausage, 1-2 minutes. Reduce heat the medium low, add wine, stir, and cook until almost all wine is absorbed. Now it's time to start adding the stock and marinara mixture, doing so in 1/2 cup portions. Add 1/2 cup, stir, and wait until it is almost all absorbed, then add another 1/2 cup. Keep doing this until all the liquid is absorbed, it should take 20-25 minutes. When about 1/4 of the liquid is left in the saucepan and about 10 minutes is left, add all of the kale to the skillet and thoroughly combine. It will absorb some of the liquid as well. This is also the time to add the salt and pepper. At the very end, when almost all the liquid is absorbed from the last addition, add the lemon juice and feta and thoroughly combine. Taste for seasoning and add more salt and pepper if needed. Makes four servings. Top with avocado slices if you like.

Let me know :)
I am excited to start experimenting again!  Farmers Market this weekend!!!