Balsamic Onions with Sausage, Kale, Quinoa and Poached Eggs

Balsamic Onions with Sausage, Kale, Quinoa and Poached Eggs

Balsamic Onions with Sausage, Kale and Quinoa

Serves 4

Prep Time: 10 minutes

Total Time: 45 minutes


2 tablespoons extra virgin olive oil

4 links fresh sausage

1 tablespoon butter

1 medium yellow onion, halved and cut into 1/4-inch thick strips

2 tablespoons balsamic vinegar

1 cup low sodium chicken broth (Swanson’s Organic Broth is light and flavorful)

3 cups kale, torn into bite-sized pieces

2 cups cooked quinoa

4 eggs, poached (Recipe below)

2 tablespoons parsley, chopped

Kosher salt

Ground black pepper


In a large skillet or Dutch oven, heat olive oil over medium heat. Brown sausage and cook until done, about 4-5 minutes per side. Set aside to rest and slice when ready to serve.

Add butter and onions to pan, stir to combine, then cover and let cook for about 5-8 minutes. Uncover pot, stir and continue cooking until onions are golden and caramelized, about 12-15 minutes more.

Add balsamic vinegar and bring to a simmer. Cook until vinegar is reduced to about 1 tablespoon. Add chicken broth and bring to a simmer. Continue cooking for 8-10 minutes, then stir in kale and cook another 3-5 minutes until kale is tender. Season to taste with salt and pepper.

Spoon quinoa into bowls, top with onion and kale, sliced sausage, a poached egg (if using) and sprinkle over chopped parsley.

Poached Eggs

Total Time: 3-5 minutes


4 large eggs


Bring a medium pot of water to a simmer over medium high heat. Stir the water in a circular motion, then break the eggs into the pot. Use a spoon to gently stir the water in a circle and bring the water back to a gentle simmer.

Cook eggs to desired temperature, about 2-3 minutes for a runny yolk and 5-8 minutes for a hard yolk. Use a slotted spoon to remove eggs and drain on a towel lined plate. Note: Eggs can be cooked ahead of time and dunked in hot water right before serving.

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