Cook quinoa, let it cool and set aside.
In a medium pan, sauté chopped sausage for 3 minutes.
Pour on top of quinoa.
In the same pan saute spinach until wilted, pour onto the quinoa.
Rinse and drain a can of chickpeas and pour on to the quinoa.
Finally add feta.
Combine marinade mixture, stir into brussel sprouts salad bowl and enjoy!
