Quinoa is the hot “new” grain that is really not a grain. It is actually in the same family as spinach.
What I love about quinoa is the nutty yet delicate flavor the seeds pose when cooked. I also think it is kinda cool how they become almost translucent after you cook them.
I like to mix quinoa with other grains when cooking. James does not like quinoa by itself or when it overpowers a dish.
What I love about this casserole is how versatile it is. You can use white rice, brown rice, wild rice, or any combination of rice or leave it out and only use the quinoa.
This is a new variation of my mom’s classic Sausage and Rice Casserole.
Ingredients:
- 1/2 lb ground sausage
- 1 cup brown rice
- 1 cup quinoa
- 1 packet dry onion soup mix or about 4 TBSP homemade onion soup mix
- 4 cups chicken stock or water
- 1 cup cheese (cheddar or whatever you like)
Directions:
- Preheat oven to 350 degrees
- Place quinoa and rice in a fine mesh strainer
- Rinse thoroughly under running water
- Pour chicken stock or water into a medium pot
- Bring to a boil
- Add quinoa and rice to pot
- In a skillet brown sausage until no longer pink
- Drain sausage in strainer and rinse well under water
- Place sausage in a bowl and add onion soup mix
- Drain quinoa and rice in strainer
- Add quinoa and rice to bowl and mix until well blended
- Mix in a 1/4 cup of cheese
- Dump sausage-quinoa mixture into a 9×13 pan
- Press casserole into pan and smooth top
- Sprinkle remaining cheese on top of casserole
- Bake for 25-30 minutes or until cheese is bubbly
Serve this up with your favorite steamed vegetable and dinner is done.
This casserole serves 8-10 people which is a lot for our family. I usually divide the casserole into two 8×8 dishes and freeze one for later. If the casserole is wrapped well it will last 3-4 months in the freezer probably longer but I don’t leave it in the freezer longer than that.
For a versatile, protein packed nutritious dinner give this Sausage, Quinoa, and Rice Casserole a try. I hope you enjoy this casserole as much as we do! Let me know what you think in the comments section below.
Have a blessed day!
Brandi
For a versatile, protein packed nutritious dinner give this Sausage, Quinoa, and Rice Casserole a try. Pair it with your favorite vegetable and you have a healthy dinner. It’s also freezer friendly
Ingredients
- 1/2 lb ground sausage
- 1 cup brown rice
- 1 cup quinoa
- 1 packet dry onion soup mix or about 4 TBSP homemade onion soup mix
- 4 cups chicken stock or water
- 1 cup cheese (cheddar or whatever you like)
Instructions
- Preheat oven to 350 degrees
- Place quinoa and rice in a fine mesh strainer
- Rinse thoroughly under running water
- Pour chicken stock or water into a medium pot
- Bring to a boil
- Add quinoa and rice to pot
- In a skillet brown sausage until no longer pink
- Drain sausage in strainer and rinse well under water
- Place sausage in a bowl and add onion soup mix
- Drain quinoa and rice in strainer
- Add quinoa and rice to bowl and mix until well blended
- Mix in a 1/4 cup of cheese
- Dump sausage-quinoa mixture into a 9x13 pan
- Press casserole into pan and smooth top
- Sprinkle remaining cheese on top of casserole
- Bake for 25-30 minutes or until cheese is bubbly
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This look great too! I love using quinoa.
Us too! I’ve been experimenting using quinoa in other places like muffins and cookies.