This Chicken Apple Sausage Quinoa Casserole is a cozy, nutrient-dense dish that blends shredded Brussels sprouts, sweet potatoes and apple chicken sausage with fluffy quinoa. It’s an ideal option for busy weeknights or for preparing lunches ahead of time. High in protein and fiber, this casserole is both satisfying and wholesome, and the bright, tangy dressing brings all the flavors together.
When the weather cools, it’s natural to crave comforting meals like chili and roasted potatoes, but this casserole manages to deliver that warm comfort while keeping ingredients whole and nutritious. Quinoa adds a complete plant-based protein, and the seasonal vegetables—sweet potatoes and Brussels sprouts—give the bake great texture and flavor. Best of all, most of the ingredients are pantry or refrigerator staples, so you can pull this together any time you feel like a nourishing, one-dish meal.
Quinoa Casserole Pantry Staples
- Chicken or vegetable broth
- Quinoa (white or your preferred variety)
- Sweet potatoes
- Brussels sprouts
- Rice vinegar
- Italian seasoning
- Chicken sausage (apple-flavored if available)
Q’s About Quinoa
What is quinoa good for?
Quinoa is a versatile seed that cooks like a grain and is prized for its protein and fiber content. It contains all nine essential amino acids, making it a complete protein. Quinoa works well in salads, casseroles, porridges and baked goods, and you can also find quinoa flour and flakes as alternatives for different recipes.
Is quinoa better for you than rice?
Both quinoa and rice have strengths. Quinoa is generally higher in protein and provides a wider range of amino acids, while some rice varieties are a good source of fiber and other nutrients. The better choice depends on your dietary goals and preferences.
Is quinoa a superfood?
Quinoa is often called a superfood because of its nutrient density: it offers protein, fiber, vitamins and minerals in a compact form. Although it’s technically a seed rather than a true grain, it behaves like a grain in cooking and is enjoyed for its health benefits.
Is quinoa gluten free?
Yes—quinoa is naturally gluten free. If you have celiac disease or a severe gluten sensitivity, check packaging and processing information because cross-contamination can occur in shared facilities.
Is quinoa paleo?
Quinoa is typically excluded from a strict paleo diet due to its carbohydrate profile and classification as a seed/grain-like ingredient.
Healthy Quinoa Recipes
- 10 Healthy Quinoa Recipes
- Mexican Quinoa Salad
- How to Cook Quinoa in the Microwave
- Roasted Brussels Sprout Salad with Quinoa
- How to Make Quinoa in the Instant Pot
- Baked Chicken Parmesan Quinoa Bake
- Quinoa Broccoli and Cheese Casserole
Chicken Apple Sausage Quinoa Casserole with Shredded Brussel Sprouts
Enjoy the taste of fall with this hearty casserole. Made from simple pantry staples and packed with seasonal vegetables, it’s a balanced, satisfying meal that reheats well for lunches during the week.
Recipe Details
- Author: Lee Funke
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6
Ingredients
- 1 cup white quinoa, uncooked
- 1/2 yellow onion, finely chopped
- 2 cups shredded Brussels sprouts
- 2 medium sweet potatoes, peeled and chopped
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon rice vinegar
- 2 cups chicken or vegetable broth
- 4 fully cooked apple chicken sausages, sliced
Dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano
- 1/8 teaspoon sea salt
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with olive oil or cooking spray.
- Prepare the vegetables: peel and dice the sweet potatoes, finely chop the onion and shred the Brussels sprouts. Place them in the casserole dish.
- Add the olive oil, minced garlic, Italian seasoning, salt and pepper to the vegetables and toss until evenly coated.
- Add the uncooked quinoa, broth and rice vinegar to the dish and stir to combine.
- Cover the casserole tightly with foil and bake for 40 minutes.
- While the casserole bakes, combine all dressing ingredients in a jar or small bowl, then shake or whisk until fully combined.
- After 40 minutes, remove the foil, arrange the sliced chicken sausage on top of the casserole, then switch the oven to broil and broil for 2–4 minutes to brown the sausage. Watch closely to avoid burning. If your oven does not have a broiler, brown the sausage in a skillet before adding it to the casserole.
- Remove from the oven, pour the dressing over the casserole and gently mix to distribute flavors. Serve warm.
Tips & Notes
If you don’t have a top broiler, simply brown the sausages in a skillet and add them to the casserole after the initial bake. This recipe adapts well to other cooked sausages or vegetarian sausage alternatives, and leftovers keep well in the refrigerator for several days—making it a great meal prep option.
Nutrition (approximate per serving)
Calories: 342 kcal; Carbohydrates: 40 g; Protein: 17 g; Fat: 14 g; Fiber: 5 g; Sugar: 10 g. Nutrition estimates are approximate and should be used as a guideline only.
Final note: This casserole is a simple way to enjoy seasonal produce and keep weeknight meals balanced and flavorful. It’s easy to scale, reheats well, and pairs nicely with a crisp green salad for an extra boost of vegetables.