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.


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. 


Add quinoa.


Add wild rice and brown rice leftovers.


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.