Bring chicken stock to a boil, then stir in the quinoa. Return to a boil, reduce to a simmer, cover and cook until the quinoa is tender, 30 minutes. Let rest for five minutes, fluff with a fork, then set aside.
Prepare the dish
In a large pot, heat the olive oil (I used coconut oil) until hot but not smoking, then add sausage and cook until brown. Set aside
In the same pot, add the garlic, and onions and cook until golden, about five minutes. Add the carrots, thyme and oregano and cook for five additional minutes.
Add the tomato sauce, and stock to the pot, raise heat to high and bring to a boil. Reduce to a simmer, add the quinoa, sausage, and greens (consider kale, spinach or collard greens) and cook for 40 minutes.