I came home the other day and had a plan for dinner. Among other things, I think my favorite purchase at the Farmer’s Market was the chicken sausage with feta and sundried tomatoes and I wanted it to be the star in my Quinoa Sausage Bake. Admittedly, I started to wonder if my bake would…bake. After 30 minutes in the oven….nothin’…maybe I was really wanting soup?
Happily, an additional 30 minutes \presented the needed solution for my meal and I was a happy girl.
Now, before going into the steps, let me caution you that I didn’t measure for this dinner, just went on sight and tummy growls.
Preheat oven to 400 degrees F.
In hazelnut oil (or any oil of choice), saute diced onions until translucent. Then, add peppers and mushrooms. Cook for about 5 minutes.
Transfer into a casserole dish and stir in 1 cup rinsed, uncooked quinoa. Set aside.
Brown sausage. Slice it into 1-inch slices, on a diagonal. Add it to the casserole.
Add enough chickem broth to cover the vegetables mixture.
Bake for 45-60 minutes, or until the majority of the liquid is absorbed.
Serve with fresh feta.