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In a large pot, cook sausage, onions and sage over medium-high heat until just browned, about 10 minutes.
Add cider, quinoa, cranberries, salt and 3/4 cup water and bring to a boil, scraping up any browned bits.
Cover, reduce heat to medium-low and simmer until liquid is just absorbed, 25 to 30 minutes.
Stir in kale, cover again and set aside off of the heat for 5 minutes. Uncover, fluff with a fork and serve.