Italian Chicken Sausage Quinoa Casserole

4.82 from 37 votes
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One of our most popular quinoa casserole recipes is this Italian Chicken Sausage Quinoa Casserole. It’s protein-packed and made with sun-dried tomatoes and kale!  quinoa casserole in bowl Note: This recipe was formerly called: Sun-Dried Tomato, Kale, and Chicken Sausage Quinoa Bake. There really is nothing better than throwing everything into a casserole dish raw and baking it to perfection in under 60 minutes! This Chicken Sausage Quinoa bake packs in the Italian flavors while also packing in veggies and protein. You need minimal ingredients for a maximum amount of flavor!

Key Ingredients

  • Quinoa – uncooked red or white quinoa will work just fine!
  • Broth/Water – any kind of broth or water is perfect for this.
  • Chicken Sausage – we used pre-cooked chicken sausage. Choose your favorite flavor!
  • Onion – Adds the perfect amount of flavor.
  • Kale – Spinach would also work!
  • Sun-Dred Tomatoes – make sure to use the kind that is jarred in olive oil for maximum flavor.
Italian ingredients in casserole dish

Can you use uncooked sausage?

The short answer here is YES. If you are using uncooked sausage, we suggest that you still slice it into chunks so that it cooks easier. We also recommend you increase the cook-time to a full 60 minutes to ensure your sausage is fully cooked.

Can you use precooked quinoa?

We don’t recommend using precooked quinoa as the quinoa to liquid ratio would change!

How to make this vegetarian/vegan?

To make this dish vegan/vegetarian, simply remove the chicken sausage and replace it for a different protein such as tofu or garbanzo beans. quinoa casserole before and after

Baking Instructions

Once you have everything in your casserole dish, make sure that the veggies and quinoa are pressed into the liquid. Place a piece of tin foil over the casserole dish and bake at 375ºF for 30 minutes. Uncover and bake for another 20 minutes or until the quinoa is fully cooked. Serve with fresh basil and parmesan cheese.

Storage

Store in an airtight container in the refrigerator for up to 5 days. You can get strategic and separate out the 6 servings into meal prep containers for an easy grab-and-go lunch! quinoa casserole with large serving spoon

More Quinoa Casserole Recipes

4.82 from 37 votes

Italian Chicken Sausage Quinoa Casserole

This healthy, superfood-packed dinner only requires 1 dish and 60 minutes of your time. No need to pre-cook the quinoa or sauté any veggies! 
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 6
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Ingredients 

  • 1 cup uncooked quinoa
  • 2 cups chicken broth, or any kind of broth
  • 2 cups chopped kale, packed
  • 1/2 cup julienne-cut sun-dried tomatoes, we used the kind in olive oil
  • 1/4 large red onion, finely diced
  • 1 tablespoon olive oil, I used the olive oil from the sun-dried tomato jar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 5 fully-cooked chicken sausages, sliced (use your favorite!)

Optional

  • fresh basil
  • parmesan cheese

Instructions 

  • First, preheat oven to 375ºF. Then, spray a large casserole dish with nonstick cooking spray.
  • Place quinoa and chicken broth on the bottom of your casserole dish.
  • Then, prep kale by de-stalking and chopping into bite-sized pieces. Pack kale into your 1 cup measuring cup by pressing it down. Add 2 cups into the casserole dish.
  • Use a fork to remove 1/2 cup sun-dried tomatoes from the jar and add to the casserole dish.
  • Finely dice 1/4 large red onion and add that to the dish as well.
  • Season with salt, pepper, and garlic powder. Then drizzle on about 1 tablespoon of olive oil. Pro tip: you can use olive oil straight from the sun-dried tomato jar!
  • Mix together everything in the casserole dish so that that’s it’s evenly spread out. Use your hands to press the veggies down to submerge it into the broth.
  • Finally, slice 5 fully-cooked chicken sausages into bite-sized pieces and spread evenly on top of casserole.
  • Cover casserole dish with a piece of tin foil and bake at 375ºF for 30 minutes. Remove tin foil after 30 minutes and continue baking for another 20 minutes or until quinoa is fully cooked.
  • Let cool for 5-10 minutes and serve with fresh basil and parmesan cheese.

Tips & Notes

  • This recipe was slightly updated on 3/31/2020. The only thing that changed was the baking instructions!

Nutrition

Calories: 318 kcal, Carbohydrates: 31 g, Protein: 22 g, Fat: 11 g, Fiber: 3 g, Sugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Naughty Neha
June 18, 2022 7:52 am
Recipe Rating :
     

5 stars
Nice website I like this

Nilsa
Nilsa
August 28, 2021 10:08 pm
Recipe Rating :
     

5 stars
Made this recipe and it was a hit with the family. I will definitely be making this again.

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Flora Lawrence
Flora Lawrence
May 24, 2021 11:23 pm
Recipe Rating :
     

5 stars
Love love love this recipe! So easy, delicious, and customizable! I always switch up the veggies with whatever I have on hand, and it still works beautifully and comes out great every time

Hana
Hana
December 21, 2020 10:20 pm
Recipe Rating :
     

5 stars
Ohmylanta this was amazing!! So easy to throw together and SO tasty and filling! Chopped the sun dried tomatoes fairly fine and added basil and Parmesan at the end as suggested. 10/10 would recommend. Will be making this all 👏 the 👏 time👏!

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Rachel
Rachel
December 17, 2020 9:22 am
Recipe Rating :
     

5 stars
This was such a great recipe. Super easy for a week night meal. I’m a SAHM and a WFH mom so I’m always looking for healthy and quick meal ideas. Thanks for this one!

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