Smoked sausage stir fry with quinoa

Serves 2

1 whole 14oz smoked sausage, cut into discs
4 cups shredded kale and cabbage
2 cups fresh grapes
1 t Beau Monde seasoning
1/2 cup dried cranberries
1/4 cup shelled sunflower seeds
1/2 can (6oz) regular Coke
1 T gluten-free soy sauce
1 T olive oil
Black pepper to taste
2 cups dry quinoa
Instant chicken broth (optional)

Cook quinoa according to instructions, using broth in lieu of water if desired. I prepare mine in a rice cooker on the brown rice setting.

Heat oil in stock pot until shimmering over high. Reduce heat to medium. Add grapes, Beau Monde, pepper, and sausage, stirring until browned. Stir in kale/cabbage mix, cranberries, sunflower seeds, coke, and soy sauce. Reduce heat to low and cook until everything is soft and sauce has thickened. Serve over quinoa.