Cheesy Spinach Sausage Quinoa Bake (Print Version)

# Ingredients:

→ Core Components

01 - 200 grams quinoa, rinsed
02 - 475 milliliters vegetable or chicken broth
03 - 450 grams Italian sausage (mild or spicy), casings removed
04 - 280 grams fresh spinach, roughly chopped
05 - 2 cloves garlic, minced
06 - 1/2 yellow onion, diced

→ Dairy & Seasoning

07 - 240 grams ricotta cheese
08 - 180 grams shredded mozzarella cheese
09 - 60 grams grated Parmesan cheese
10 - 5 milliliters dried basil
11 - 5 milliliters dried oregano
12 - 2.5 milliliters dried thyme
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - Pinch of red pepper flakes (optional)

# Instructions:

01 - Preheat your oven to 190°C (375°F).
02 - Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve. Then, cook the quinoa according to package instructions, utilizing vegetable or chicken broth as the cooking liquid.
03 - While the quinoa cooks, brown the Italian sausage in a large skillet over medium heat, breaking it apart with a spoon. Once cooked, drain any excess rendered fat.
04 - Add the minced garlic and diced onion to the skillet with the browned sausage. Sauté for approximately 5 minutes, until the vegetables have softened and become fragrant.
05 - Stir the roughly chopped fresh spinach into the skillet with the sausage mixture. Cook for 2 to 3 minutes, or until the spinach has completely wilted.
06 - In a spacious mixing bowl, combine the prepared quinoa, the sausage and spinach mixture, ricotta cheese, 120 grams of the shredded mozzarella cheese, grated Parmesan cheese, dried basil, dried oregano, dried thyme, and season generously with salt and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated.
07 - Transfer the entire quinoa and sausage mixture into a greased 23x33 centimeter (9x13 inch) baking dish, spreading it evenly.
08 - Evenly sprinkle the remaining 60 grams of shredded mozzarella cheese over the top surface of the bake.
09 - Bake for 25 to 30 minutes, or until the cheese topping is melted, bubbly, and lightly golden brown, and the entire dish is heated through.
10 - Allow the baked dish to rest for a few minutes before portioning and serving to allow it to set.

# Notes:

01 - To make this dish vegetarian, simply omit the sausage and consider adding additional vegetables like bell peppers, mushrooms, or zucchini for extra flavor and texture.
02 - For an added kick, include a pinch of red pepper flakes with the seasonings, or opt for spicy Italian sausage instead of mild.
03 - Experiment with different cheese varieties such as provolone, cheddar, or fontina to create a unique flavor profile.
04 - Feel free to substitute spinach with other leafy greens like kale, Swiss chard, or arugula.
05 - This bake is excellent for meal preparation. Prepare it in advance and store in the refrigerator for up to 3 days. Reheat in the oven before serving.
06 - Using bone broth to cook the quinoa can enhance the nutritional value of the dish.
07 - For freezing, ensure the baked dish cools completely. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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