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
Author: Lee Hersh
Yield: 6 servings 1x


  • 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


  1. First, preheat oven to 350ºF. Then, place quinoa and chicken broth at the bottom of a large casserole dish.
  2. Prep kale, by de-stalking and chopping into bite-sized pieces. Evenly spread on top of quinoa.
  3. 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).
  4. Season with salt and pepper to taste and about 1 teaspoon of garlic salt.
  5. Finally, chop 5 fully cooked chicken sausages into bite-sized pieces and spread evenly on top of bake.
  6. Place in oven at 350ºF for about 60 minutes or until the quinoa is fully cooked.
  7. Let cook for 5-10 minutes and serve with fresh basil.


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


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