Slice sausage into 1/2" thick coins (the sausage I purchase wouldn't cut into coins so I just broke it up in the pot). Over med heat, heat up 1 tbsp of olive oil and cook the sausage for 5 minutes.

After 5 minutes, flip the sausage and move it around until it is cooked through another 5 minutes or so. Line a plate with a paper towel and put the cooked sausage on it and set it aside.

Get out the ingredients for the soup: mirepoix, garlic powder, oregano, salt & pepper, chicken broth, water, red quinoa, and kale.

In the same soup pot, heat up 1 tbsp of olive oil. Then add the mirepoix mix (chopped onion, carrots and celery). Then add the garlic powder, oregano, salt & pepper. Saute until fragrant 3-5 minutes.

You want to rinse and drain the red quinoa before adding it to the soup.

Next, add the broth, water, quinoa and bring to a boil. Boil for 5 minutes.

Add the kale and cover the pot and simmer for 15 minutes, until the kale is tender and the quinoa is fully cooked.

Add back in the sausage and let it warm through, cooking for another 3 minutes.

When you are ready to serve dinner, ladle the soup into bowls and garnish with freshly grated parmesan cheese and a squeeze of lemon.