Ingredients
Equipment
Method
Cooking Instructions
- Preheat your oven to 375ºF (190ºC) and prepare a 9x13 inch casserole dish with nonstick spray.
- In the casserole dish, combine 1 cup of well-rinsed quinoa with 2 cups of chicken broth.
- Chop 3 cups of fresh kale and add it to the quinoa and broth mixture.
- Incorporate 0.5 cups of oil-packed sun-dried tomatoes and diced red onions, seasoning with salt, pepper, and garlic powder.
- Mix the ingredients and press down into the liquid.
- Slice the chicken sausages and distribute them evenly on top of the quinoa mixture.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes.
- Allow to cool for 5-10 minutes, then garnish with fresh basil and Parmesan cheese.
Nutrition
Notes
This recipe is highly customizable; you can substitute chicken sausage with turkey or vegetarian options and mix in seasonal vegetables.
