1 cup quinoa
2 cups water
3 teaspoons salt-free garlic-herb seasoning, divided
3 oz baby kale mix, finely chopped
1 (8-oz) bag fresh asparagus tips, coarsely chopped
3 links Beyond Meat Veggie sausage
1 (14-oz) can quartered artichoke hearts, drained
Olive oil cooking spray
1/2 cup julienne-cut, sun-dried tomatoes
1/4 teaspoon crushed red pepper (optional)
1 (14.5-oz) can no-salt-added Italian diced tomatoes
1/2 cup grated Parmesan cheese, divided
Directions1. Prepare quinoa with water and 2 teaspoons seasoning following stovetop package instructions. Chop kale and asparagus. Slice sausage into 1/2-inch-thick slices. Drain artichokes.
2. Preheat large sauté pan on medium-high, 2–3 minutes. Coat sausage with spray, then place in pan. Cook 2 minutes, stirring occasionally. Combine in medium bowl: artichokes, asparagus, remaining 1 teaspoon seasoning, sun-dried tomatoes and crushed red pepper, if desired. Coat with spray. Add mixture to pan and cook 2 minutes, stirring occasionally.
3. Reduce heat to medium, then add diced tomatoes to sausage mixture. Cook and stir 3–4 minutes or until mixture thickens and asparagus is tender. Fluff quinoa with a fork. Stir in kale and cover 5 minutes to wilt.
4. Stir 1/3 cup cheese into quinoa, then divide evenly into serving bowls and top with sausage mixture. Sprinkle each with even amounts remaining cheese and serve.