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
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.