Italian Chicken Sausage Quinoa Casserole

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

Recipe

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 Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
Author: Lee Funke
Yield: 6 servings 1x
Category: Casserole
Method: Oven
Cuisine: Italian
Diet: Gluten Free

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

  1. First, preheat oven to 375ºF. Then, spray a large casserole dish with nonstick cooking spray.
  2. Place quinoa and chicken broth on the bottom of your casserole dish.
  3. 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.
  4. Use a fork to remove 1/2 cup sun-dried tomatoes from the jar and add to the casserole dish.
  5. Finely dice 1/4 large red onion and add that to the dish as well.
  6. 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!
  7. 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.
  8. Finally, slice 5 fully-cooked chicken sausages into bite-sized pieces and spread evenly on top of casserole.
  9. 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.
  10. Let cool for 5-10 minutes and serve with fresh basil and parmesan cheese.

Notes

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

Nutrition

  • Serving Size: 1/6
  • Calories: 318
  • Sugar: 3
  • Sodium: 769
  • Fat: 11
  • Carbohydrates: 31
  • Fiber: 3
  • Protein: 22
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