Heat oil in a Dutch oven over medium-high heat. When oil shimmers, add chicken drumsticks and brown on all sides, about 5 minutes. Stir in sausage and heat for a minute and a half longer. Mix in quinoa, 21 Seasoning Salute, green olive tapenade and tomato basil marinara. Pour over vegetable broth; stir and bring to a gentle boil. Cover with a lid; adjust heat to medium-low and cook until liquid is absorbed and chicken is done, about 13-15 minutes. Taste and adjust seasoning.
Recipe Credit: Trader Joe's 2012 Quintessential Quinoa Recipe Contest Winner - Mya Zeronia.