Ingredients

The following ingredients have 6 Servings
  • 1 medium onion (chopped)
  • 1 large red bell pepper (seeded and chopped)
  • 1 large clove garlic (minced)
  • 12 ounces Al Fresco Buffalo-Style Chicken Sausage (casings removed)
  • 1 teaspoon chili powder
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon liquid hickory smoke
  • 2 cups chicken or beef stock
  • 1 cup pumpkin puree
  • 1 cup cooked quinoa

Instruction

  • In a large non-stick skillet, saute the onion, bell pepper, and garlic until they begin to soften.
  • Add the chicken sausage to the skillet and break up thoroughly as it cooks through.
  • As the sausage cooks, add the seasonings and the liquid smoke and mix thoroughly.
  • Meanwhile, in a small bowl, whisk together the chicken stock and the pumpkin puree.
  • Once the sausage has cooked completely, add in the pumpkin/stock mixture and the quinoa. Stir together thoroughly.
  • Simmer on medium heat until completely heated through.
  • Serve garnished with sliced green onions and a drizzle of coconut milk.
  • Enjoy!