RECIPE

Tuscan Sun-dried Tomato & Garlic Quinoa & Rice Bowl

Name: Tuscan Sun-dried Tomato & Garlic Quinoa & Rice Bowl
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 Tbs. olive oil (15 mL); 1 link fully cooked chicken sausage, cut into chunks; 1 Tbsp. water (30 mL); 2 pouches Ben's Original Organic Quinoa & Brown Rice with Garlic; 8 cups baby kale (225 g); 1/2 cup sun-dried tomatoes, chopped (50 g); 2 Tbsp. parmesan cheese (30 g); 1 Tbsp. fresh basil, torn (5 g)

TIME

10 min

INGREDIENTS

8 items

MAKES

4 servings

Enjoy the savory flavors of sun-dried tomatoes and garlic paired with chicken sausage, parmesan cheese, and basil. This crowd pleasing one-pan meal is super fast and packed with the goodness of whole grains, quinoa, and kale.

1 Tbs. olive oil (15 mL)
1 link fully cooked chicken sausage, cut into chunks
1 Tbsp. water (30 mL)
2 pouches Ben's Original Organic Quinoa & Brown Rice with Garlic
8 cups baby kale (225 g)
1/2 cup sun-dried tomatoes, chopped (50 g)
2 Tbsp. parmesan cheese (30 g)
1 Tbsp. fresh basil, torn (5 g)

1
Heat oil in a large skillet over medium heat. Add sausage and cook to brown, about 3 minutes.
2
Massage pouches of rice to loosen grains and add to skillet with baby kale, sun-dried tomatoes, and 2 Tbsp. of water. Stir and cook for 3 minutes more, until kale is wilted, and rice is heated.
3
Divide between bowls and serve topped with parmesan cheese and fresh basil if desired. Enjoy!