Cheesy Spinach Sausage Quinoa (Printer-Friendly Version)

A warm, cheesy bake combining spinach, savory sausage, quinoa, and Italian herbs for a tasty, filling dish.

# Required Ingredients:

→ Grains and Broth

01 - 180 g pre-rinsed quinoa
02 - 480 ml low sodium vegetable or chicken broth

→ Meat

03 - 250 g fresh Italian sausage, casings removed

→ Vegetables and Aromatics

04 - 120 g fresh baby spinach, chopped
05 - 1 medium onion, diced (about 150 g)
06 - 3 cloves garlic, minced

→ Cheeses

07 - 150 g whole milk ricotta cheese
08 - 150 g shredded mozzarella cheese
09 - 60 g freshly grated Parmesan cheese

→ Herbs and Seasonings

10 - 1 tsp dried basil
11 - 1 tsp dried oregano
12 - 1 tsp dried thyme
13 - Salt and freshly ground black pepper, to taste
14 - Optional: pinch of red pepper flakes

# Step-by-Step Instructions:

01 - Rinse quinoa thoroughly under cold water to remove bitterness. Combine quinoa and broth in a pot, bring to a boil, reduce heat to simmer, cover and cook for 15 minutes until liquid is absorbed. Remove from heat and let stand covered.
02 - Remove casings and crumble sausage into a large skillet over medium heat. Cook until browned, breaking meat into small pieces, about 6-8 minutes.
03 - Push browned sausage to one side of skillet. Add diced onion and minced garlic to the empty space and cook slowly for 5 minutes until onion is translucent and garlic fragrant.
04 - Add chopped spinach to the skillet and stir with the sausage mixture. Cook for 2 minutes until spinach wilts and turns vibrant green.
05 - Transfer sausage and vegetable mixture to a large bowl. Add cooked quinoa, ricotta, most of the mozzarella, Parmesan, dried herbs, salt, pepper and optional red pepper flakes. Fold gently until combined but not watery.
06 - Grease a baking dish and spread the filling evenly. Sprinkle remaining mozzarella over the top for a golden crust.
07 - Bake uncovered in a preheated oven at 190°C for 25-30 minutes until bubbling and golden on top. Let rest a few minutes before serving.

# Handy Cooking Tips:

01 - Rinsing quinoa thoroughly prevents any bitter taste.
02 - Shredding mozzarella from a block improves meltability.
03 - Letting the bake rest enhances sliceability and texture.
04 - Leftovers keep well refrigerated for up to 3 days and reheat best covered in a moderate oven.

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