When the hubby isn’t home for dinner, as much as I miss him, I look forward to dinner since I can try the foods he doesn’t like. He’s not one for trying new food so when he isn’t around I jump at the opportunity to make and eat different foods! Although quinoa has quickly become popular (thanks to the quinoa football commercial), it’s a grain that Drew refuses to eat, so I try to cook using it at least once while he’s not here!
By incorporating some of my favorite foods into one dish, I created something that I am going to look forward to making and eating frequently. Since I made enough to feed an army, if you’re the only one in the household eating this, be sure to freeze leftovers for future use.
The other great part about this recipe, other than tasting fabulous, is that it’s very dishwasher friendly. If you purchase the precooked sausages the only dirty dish you’ll have is a casserole dish!
Serving Size: 4-6
1 cup quinoa, soaked and rinsed, uncooked
2 cups chicken broth
1/2 cup jarred sun-dried tomatoes, julienne cut
1 tablespoon olive oil from sun-dried tomato jar
1-1 1/2 cup kale rinsed and trimmed
4-5 chicken sausages, fully cooked and sliced into 1/2 inch rounds (you can purchase precooked) – I also suggest using regular sausage but just make sure to cook before combining
1/4 cup red onion, diced
2 cloves garlic
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 teaspoon garlic salt
fresh basil, to taste
- Preheat oven to 350ºF
- Put quinoa and chicken broth at the bottom of a large casserole dish
- Top with kale, sundried tomatoes, garlic, onion and oil. Then top with sausage and season with salt, pepper, onion powder, and garlic powder
- Place in oven, covered, for about 60 minutes or until the quinoa is fully cooked
- Let cook for 5-10 minutes and serve topping with fresh basil