Ok guys, I don’t think it’s a secret… I love quinoa. And I love chicken sausage. While the combination of flavors in this dish aren’t necessarily something I’d salivate over, I found it intriguing enough to give it a try. And then I made it again a couple of days later! This bake is super flavorful but is also really light, so you don’t feel disgusting after a big ol bowl of it. Mark’s not a huge fan of kale, so next time I think I’ll try spinach in it’s place. I froze several batches for work lunches and it holds up beautifully. Plus it’s pretty healthy, so if you’re looking for a quick weeknight dinner or something you can make ahead and still feel good about eating, give this a try!
- 1 cup quinoa, uncooked
- 2 cups chicken broth
- ½ cup sun-dried tomatoes, julienne cut
- 1 tbsp olive oil (I used the olive oil from the sun-dried tomato jar)
- 2 stalks of kale, chopped into bite-sized pieces
- 5 chicken sausages, fully cooked and sliced into coins (try Trader Joe’s fontina, spinach and garlic variety… Yum!)
- 2 shallots, diced
- salt and pepper to taste
- 1 tsp garlic salt
- Sprinkle of Italian cheese (optional)
Spread the chopped kale over the top of the quinoa/broth mixture.
Next, spread the sun-dried tomatoes and sprinkle the shallots on top of the kale. Drizzle on the olive oil.
Season with some salt, pepper, and the garlic salt. Finally, layer the chicken sausage and top with sprinkling of cheese, if using.
Pop the whole blessed pan into the oven for an hour, or until the quinoa is cooked.
I failed to get a photo of my bowl because it was devoured by so quickly! Hope you enjoy and thanks for stopping by. 😋🍴
Recipe adapted slightly from Fit Foodie Finds.