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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 minutesCook: 50 minutesTotal: 1 hour 5 minutes
Fat 11 Carbs 31 Protein 22
Yield 6 servings 1x

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.

Tips & Notes

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

Nutrition Facts

Serving Size: 1/6 Calories: 318 Sugar: 3 Sodium: 769 Fat: 11 Carbohydrates: 31 Fiber: 3 Protein: 22
Author: Lee FunkeCategory: CasseroleMethod: OvenCuisine: ItalianDiet: Gluten Free

Keywords: quinoa casserole

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