Heat olive oil over medium heat in a skillet. Remove casings from sausage and slice. Cook for 8 to 10 minutes breaking up slices with a large spoon. Remove from pan with a slotted spoon and place on a towel lined plate. (Sausage is optional)

Add onion and ½ teaspoon of salt and cook for 8 minutes or until onion is slightly tender. Add sherry to the pan and scrape up browned bits. Cook for 1 to 2 minutes, until the sherry has evaporated.

Add in the broth quinoa, sage, thyme, parsley and bay leaf. Bring to a simmer and then reduce to low. Cover and cook for 30 minutes.

Return the sausage to the pan and add in pears. Cook for 2 minutes and remove from heat. Cover and allow to sit for 5 minutes. Remove bay leaf from mixture. Top with walnuts and serve.

Candied Walnuts While quinoa is cooking, melt butter over medium heat. Add walnuts and cook for two minutes, until lightly toasted. Add sugar and cook for one more minute or until the sugar is melted. Add a pinch of salt and remove from heat.