Recipe
Sun Dried Tomato, Kale, and Chicken Sausage Quinoa Bake
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: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Ingredients
- 1 cup quinoa, soaked and rinsed, uncooked
- 2 cups chicken broth
- 1/2 cup sun-dried tomatoes, julienne cut
- 1 tablespoon olive oil (I used the olive oil from the sun-dried tomato jar)
- 2 stalks of kale, de-stalked and chopped into bite-sized pieces
- 5 chicken sausages, fully cooked and sliced into bit-sized pieces
- 1/4 cup red onion, diced
- salt and pepper to taste
- 1 teaspoon garlic salt
- fresh basil, to taste
Instructions
- First, preheat oven to 350ºF. Then, place quinoa and chicken broth at the bottom of a large casserole dish.
- Prep kale, by de-stalking and chopping into bite-sized pieces. Evenly spread on top of quinoa.
- Then, sprinkle on about 1/2 cup sun-dried tomatoes (I used the julienne cut kind) and 1/4 cup chopped red onion on top of kale. Then, drizzle on 1 tablespoon of olive oil (I used the olive oil straight from the sun-dried tomato jar).
- Season with salt and pepper to taste and about 1 teaspoon of garlic salt.
- Finally, chop 5 fully cooked chicken sausages into bite-sized pieces and spread evenly on top of bake.
- Place in oven at 350ºF for about 60 minutes or until the quinoa is fully cooked.
- Let cook for 5-10 minutes and serve with fresh basil.
Nutrition
- Serving Size: 1/6
- Calories: 318
- Sugar: 3
- Sodium: 769
- Fat: 11
- Carbohydrates: 31
- Fiber: 3
- Protein: 22