Italian Chicken Sausage Quinoa Casserole
This Italian Chicken Sausage Quinoa Casserole is a nutritious and hassle-free one-dish meal, bursting with flavors that will delight your taste buds. It's perfect for a warm, comforting dinner.
Equipment
- large casserole dish
Ingredients
Casserole Ingredients:
- 2 cups chicken broth (or any broth you prefer)
- 1 tablespoon olive oil (preferably from the sun-dried tomato jar)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup uncooked quinoa
- 2 packed cups chopped kale (remove stems and chop small)
- 1/2 cup julienned sun-dried tomatoes (preferably packed in olive oil)
- 1/4 large red onion (finely diced)
- 5 pieces fully cooked chicken sausages (sliced into bite-sized pieces)
To Finish:
- fresh basil leaves (for garnish)
- grated parmesan cheese
Instructions
- Preheat your oven to 375ºF and lightly coat a large casserole dish with nonstick spray.
For Casserole:
- Spread the uncooked quinoa evenly across the bottom of the casserole dish and pour the chicken broth over it.
- Prep the kale by discarding the tough stems and finely chopping it. Pack it into a measuring cup until you have 2 full cups, then layer it on top of the quinoa and broth.
- Drain about half a cup of sun-dried tomatoes from their jar and distribute them over the kale. Add the diced red onion to the mix.
- Sprinkle salt, black pepper, and garlic powder over the ingredients. Drizzle olive oil, especially the flavorful oil from the sun-dried tomato jar, over everything.
- Gently combine the ingredients using a spoon or your hands, ensuring the vegetables are submerged in the broth.
- Arrange the sliced chicken sausage pieces evenly on top of the casserole mixture.
- Cover the casserole with foil and bake for 30 minutes. Then remove the foil and continue baking for another 20 minutes until the quinoa is tender.
- Allow the casserole to rest for 5 to 10 minutes before serving. Garnish with fresh basil and a sprinkle of parmesan cheese for an added touch.