Prep time: 10 min.
Cook time: 1 hr. 5 min.
Total time: 1 hr. 15 min.
Yield: 6 servings
1 cup quinoa, soaked and rinsed, uncooked
2 cups chicken broth
½ cup sun-dried tomatoes, julienne cut
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 Wedge/Linden Hills Made sausages, fully cooked and sliced into bitesized pieces
¼ cup red onion, diced
salt and pepper to taste
1 teaspoon garlic salt
fresh basil, to taste
Notes: To make this vegan, substitute veggie broth and Field Roast Italian Sausage
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 sun-dried tomatoes (I used the julienne cut kind) and chopped red onion on top of kale.
Then, drizzle on 1 Tbsp. of olive oil.
Season with salt and pepper to taste
and about 1 tsp. of garlic salt.
Finally, chop 5 fully cooked 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 cool for 5–10 minutes and serve with fresh basil.