Quinoa Bake with Italian Sausage and Spinach

quinoa; bake; Italian; sausage; spinach; casserole

Toss that carb-heavy pasta aside and try getting your Italian flavor fix with quinoa. Yum!


  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup sun-dried tomatoes (oil packed)
  • 1 lb ground Italian sausage
  • 1 large shallot, chopped
  • 3 garlic cloves, finely chopped
  • 6 cups fresh spinach leaves
  • 3 tablespoons water
  • 6 ounces goat cheese, crumbled (or substitute softened cream cheese)
  • 2 eggs, lightly beaten
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes (or to taste)
  • Salt and pepper to taste


Step One: Prepare quinoa with water according to package directions. Remove from heat and mix in sun-dried tomatoes. Cover and set aside.

Step Two: While quinoa is simmering, put a heavy skillet over medium heat. Brown ground Italian sausage and shallot. Drain off fat and put sausage mixture into a big mixing bowl.

Step Three: Preheat oven to 350 degrees. Return skillet to low heat, add garlic for 1 minute. Add water and spinach leaves to skillet, wilting spinach and pulling apart clumps with a fork. Turn off heat and add wilted spinach and garlic to bowl with sausage.

Step Four: In mixing bowl, add quinoa mixture, beaten eggs, Italian seasoning, and red pepper flakes. Toss gently to combine. Add in crumbled goat cheese and toss gently. Season top with salt and pepper to taste.

Step Five: Lightly oil a 9×13 baking dish with EVOO. Pour in your casserole mixture from bowl and distribute evenly, but do not flatten. Place dish in preheated oven and bake for 30 minutes.

Remove from oven and serve warm.