Seriously, this is the last portion of quinoa out of the extra large bag I got!  This recipe is an original borne of using what ingredients I had on hand to try something new.

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3 c. cooked quinoa

2 lb. maple breakfast sausage

1 Dole Sunflower Crunch Chop Salad

2 c. leftover brown and wild rice with veggies

Brown and crumble sausage.  Drain and return to skillet.  Add chop salad ingredients. 

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Add quinoa.

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Add wild rice and brown rice leftovers.

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Stir and serve immediately.

This was totally a recipe that was a matter of using up ingredients that had been around long enough.  The maple lent a unique touch to the dish.