Rinse quinoa in fine strainer and set aside.
In saute pan over medium high heat, warm the coconut oil.
Add sausage and cook for 4-5 minutes, or until adequate internal temperature is reached if using raw sausage links.
Remove the sausage and add the onions. Saute onions until they become slightly transparent.
Add quinoa and toast slightly for about 6 minutes, stirring often.
Stir in water, bouillon, and chickpeas to the pan and stir thoroughly until chicken base is dissolved. (You could substitute 2 cups of chicken broth for the water and bouillon.)
Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with spoon.
Stir in chopped tomatoes.
Slice sausage and place over quinoa mixture or you can stir it all together if you like.
Serve Chicken Apple Sausage and Chickpeas with Quinoa.