One of our most popular quinoa casserole recipes is this Italian Chicken Sausage Quinoa Casserole. It’s protein-packed and made with sun-dried tomatoes and kale!

Note: This recipe was formerly called: Sun-Dried Tomato, Kale, and Chicken Sausage Quinoa Bake.

Italian Chicken Sausage Quinoa Casserole

Summary: This healthy, superfood-packed dinner comes together in a single dish and bakes in about an hour. There’s no need to pre-cook the quinoa or sauté any vegetables — simply assemble and bake for an easy, comforting meal loaded with Italian flavor.

Key Ingredients

Quinoa – Use uncooked red or white quinoa.
Broth or water – Chicken broth gives extra flavor, but any broth or water will work.
Chicken sausage – Pre-cooked chicken sausage makes this fast; choose your favorite flavor.
Onion – Finely diced red onion adds sweetness and depth.
Kale – Sturdier than spinach; if you prefer, spinach is a fine substitute.
Sun-dried tomatoes – Use julienne-cut tomatoes packed in olive oil for best flavor.
Seasonings & oil – Salt, pepper, garlic powder, and a tablespoon of olive oil (the oil from the sun-dried tomato jar is perfect).

Common Questions

Can you use uncooked sausage?

Yes. If you use raw sausage, slice it into bite-sized pieces so it cooks evenly. Increase the baking time to a full 60 minutes to ensure the sausage is fully cooked through.

Can you use precooked quinoa?

We don’t recommend using precooked quinoa for this recipe because the quinoa-to-liquid ratio and baking time are designed for uncooked quinoa.

How to make this vegetarian or vegan?

To make the casserole vegetarian or vegan, omit the chicken sausage and replace it with a plant-based protein such as cubed tofu, tempeh, or drained garbanzo beans. For a vegan version, use vegetable broth and skip any cheese garnish.

Baking Instructions

Assemble the casserole in a large, lightly sprayed baking dish. Make sure the quinoa and vegetables sit evenly in the liquid and press the kale down so it’s submerged in the broth.

Preheat the oven to 375ºF (190ºC). Spray a large casserole dish with nonstick spray.
Place 1 cup uncooked quinoa in the bottom of the dish and pour 2 cups chicken broth (or other broth or water) over it.
Pack 2 cups chopped kale into a measuring cup (press down to compact) and add it to the casserole.
Add 1/2 cup julienne-cut sun-dried tomatoes (reserve the olive oil from the jar) and 1/4 large red onion, finely diced.
Season with 1/8 teaspoon salt, 1/8 teaspoon ground pepper, and 1 teaspoon garlic powder. Drizzle about 1 tablespoon olive oil over everything.
Mix ingredients in the dish so everything is evenly distributed. Use your hands to press the veggies down into the liquid so the quinoa is submerged.
Slice 5 fully-cooked chicken sausages into bite-sized pieces and arrange them evenly on top of the casserole.
Cover the dish tightly with foil and bake at 375ºF for 30 minutes. Remove the foil and bake an additional 20 minutes, or until the quinoa is tender and the liquid is absorbed.
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh basil and grated Parmesan if desired.

Ingredients

1 cup uncooked quinoa
2 cups chicken broth (or any broth)
2 cups chopped kale, packed
1/2 cup julienne-cut sun-dried tomatoes (in olive oil recommended)
1/4 large red onion, finely diced
1 tablespoon olive oil (the oil from the sun-dried tomato jar works well)
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon garlic powder
5 fully-cooked chicken sausages, sliced

Optional Garnishes

Fresh basil
Parmesan cheese

Storage and Meal Prep

Allow the casserole to cool, then transfer to an airtight container. Store in the refrigerator for up to five days. This recipe yields about six servings, making it ideal for portioning into meal-prep containers for quick lunches or dinners.

Tips & Notes

Press the kale down into the broth so it wilts and cooks with the quinoa — this prevents dry pockets and ensures even cooking.
If you prefer a milder onion flavor, rinse the diced onion briefly under cold water or use shallot instead.
This recipe was updated to improve the baking instructions; follow the covered-then-uncovered baking method for best results.
For extra creaminess, stir in a splash of cream or a handful of shredded mozzarella after baking and let it melt into the hot casserole.

Nutrition (per serving)

Calories: 318 kcal, Carbohydrates: 31 g, Protein: 22 g, Fat: 11 g, Fiber: 3 g, Sugar: 3 g

Nutrition information is an approximation and should be used as a guide.

More Quinoa Casserole Ideas

Mexican Sweet Potato Quinoa Casserole
Quinoa Broccoli and Cheese Casserole
Healthy Cashew Chicken Quinoa Bake
Chicken Parmesan Quinoa Casserole
All quinoa casserole variations — try swapping proteins, vegetables, or spices to create your own signature bake.