1 cup Raley's diced tomatoes with garlic and olive oil
2 cups Fresh Express Arugula/Spinach mix
1/2 cup white beans, drained, rinsed
1 tsp. olive oil*
*Common pantry item.
Rinse quinoa well and drain.
Bring water and salt to a boil in a small saucepan. Add quinoa, stir, lower heat to a simmer, and cook for 15 minutes.
Meanwhile, heat oil in a medium sauté pan over medium high heat. Remove sausage from casing and add to pan. Break up sausage into chunks while it is cooking. Cook sausage for 3-4 minutes until browned.
Add remaining ingredients. Cover and cook for 2 minutes until greens are wilted and sausage is cooked.
Place 3/4 cup quinoa on each plate. Top with sausage mixture.