Kale, Sausage & Quinoa Scramble Print Recipe Print Recipe


Excuse me while I interrupting juice week with this breakfast special, Kale, Sausage & Quinoa Scramble.

I love breakfast. Especially when someone else makes it, like my husband. He makes THE BEST EGGS, which is exactly why I had him make this them. I had been inspired by a breakfast dish at Evolution Fresh, an egg scramble, but with quinoa. I’m already a fan of the grain and knew it needed to be in my next breakfast dish. Since my pregnancy, I’ve been craving protein so the more, the better.

I literally scooped this directly out of the pan and straight into my mouth. I was considerate, I left a spoonful for my husband, since after all, he did made it…

I made this with Arrowhead Mills Quinoa (keen-wa), which you can find at most grocery stores. It’s high in protein, which can be a great source for vegetarians or vegans. I usually prepare and serve with salads, chili, or with a main dish such as fish or poultry. I will be sharing a quinoa tutorial soon for those new to the grain.

note: I will continue posting juice recipes Thursday through Friday.


*Don’t forget* to visit the Arrowhead Mills Pinterest board, Gluten-free Living and pin to win $100 in Arrowhead Mills products – details on the Pinterest board!



Kale, Sausage & Quinoa Scramble

Serves 3-4

PRINT Recipe


  • 2 cooked sausage links, cut in 1/2-inch circles, then quartered – I used a smoked chorizo sausage
  • 1 spring (about 1 teaspoon) fresh Thyme, finely chopped
  • 2 cups (about 3 leaves) of kale, chopped
  • 1 cup (about 1) red bell pepper
  • 1 scallion, chopped
  • 1/2 cup cooked Arrowhead Mills Quinoa
  • 10-15 cherry tomatoes, quartered
  • 6 whole eggs
  • 2 ounces soft goat cheese
  • salt + pepper


Over medium heat, add the cut up sausage pieces to a large pan and heat for 3-4 minutes. *if bought uncooked, then cook longer. Add fresh thyme and let cook in with the oils from the sausage for a minute or so.

Add kale, bell pepper, and scallions to the sausage. Cook for about 3 minutes or until the kale and pepper breaks down a bit. It doesn’t take long once the oils start to coat and break down the vegetables and kale.  Mix in the quinoa and tomatoes. Turn the heat off (or remove) and let sit while you prepare the eggs.

In a separate or clean pan, spray with cooking spray or drizzle a little olive oil. Over medium heat, add eggs directly to the pan, one at a time. With a spatula, mix the eggs together and continue to move them as the cook.

Remove and add eggs to the sausage and vegetables. Mix to combine. Top with goat cheese, season with salt + pepper, and it’s ready to enjoy!

note: if you have digestive problems, try soaking the quinoa before you cook it. 


*gluten-free *dairy-free, without the cheese



This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.

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  • sreebindu

    looks so bright and so healthy :))

  • Liz DellaCroce

    Love making scrambles but have never added quinoa – what a brilliant idea!!

  • http://profiles.google.com/brianwsamuels Brian Samuels

    Oooooooh! Yeah, my mind is blown with the addition of quinoa to scrambled eggs. They look lovely! Also, speaking of your husband, I think it’s time he does another video. Just sayin.

  • http://twitter.com/HBHarvest HalfBakedHarvest

    LOVE THIS!! Eggs, quinoa and sausage!! YUM!

  • Bev @ Bev Cooks

    Awwwwwwwn it.

  • 01Sarena14

    Quinoa is, by far, one of my favorites! I love making tabouli with it! This sounds amazing! I need to try it with my eggs!

  • http://twitter.com/ohsweetbasil Carrian Cheney

    This looks incredible! I cannot wait to try!!

  • http://www.facebook.com/sharyl.mackay Sharyl Mackay

    Just made it – very good. Used bacon instead of sausage, added chopped mushroom, mozzarella instead of goat cheese. Very versatile recipe that can be adjusted for what you have on hand.

  • Kelly Senyei (Just a Taste)

    This looks fantastic! I’m on a major quinoa kick and constantly on the lookout for new ways to work it into any meal. Thanks for sharing!

  • http://www.tasty-yummies.com/ Beth @ Tasty Yummies

    Yum I love the idea of adding quinoa to a scramble. I cannot wait to try it out. Thanks for sharing.

  • Robin

    I think I’d appreciate these recipes having nutritional information, especially calories per serving. I know it will vary if you substitute anything, but for those of us on low cal diets, it would be helpful. Thanks!

  • Natalie Fernandez

    this looks AMAZING!!! I am thinking of making them as egg cups for my weeks breakfast/lunch/snacks! Thank you!
    Natalie @ dishesrunwaysandbriefcases

  • Brenda @ a farmgirl’s dabbles

    This looks absolutely delicious, Lisa. And so beautiful!!

  • WithStyleGrace

    Thank you for the feedback, it’s something I’ll have to look into. It can be a sensitive area and I want to be cautious about mis-information & the accuracy of the programs.

  • Katy @ Katy’s Kitchen

    Wow, I had never thought about frying quinoa for breakfast. This sounds really good! I’ve tried the quinoa porridge thing but its not really for me. I would love to try this one.

  • http://justforfoodies.blogspot.com/ Colette

    This looks delicious.

  • diane

    looks delicious, can’t wait to try this!

  • Cheryl TidyMom

    ooh, can’t wait to try this with my box of quinoa!! looks fabulous Lisa!

  • Carolyn

    This totally caught my eye, what a great breakfast (or dinner!) recipe.

  • http://www.aidamollenkamp.com Aida Mollenkamp

    Sounds so great!