Sausage and Cherry Tomato Quinoa
Enjoy a wholesome and flavorful twist on weeknight dinners with this Sausage and Cherry Tomato Quinoa recipe. Packed with protein-rich quinoa, savory Italian sausage, and bursts of sweetness from juicy cherry tomatoes, this dish is as nutritious as it is satisfying. Fresh baby spinach adds a touch of green, while garlic and red pepper flakes (optional) infuse bold, aromatic flavors. Finished with a melty sprinkle of parmesan cheese, this one-pan wonder comes together in just 35 minutes, making it perfect for busy families or meal prep. Garnish with fresh basil for a pop of vibrant color and a hint of herbaceousness. Simple, hearty, and brimming with Mediterranean-inspired ingredients—this dish is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 4 links Italian sausage (mild or spicy, casings removed)
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 cups baby spinach
- 0.5 cup parmesan cheese, grated
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil leaves (optional, for garnish)
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
In a medium-sized saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sausage (casings removed) to the skillet and break it apart using a wooden spoon. Cook for 5-7 minutes, stirring frequently, until browned and fully cooked.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the halved cherry tomatoes and cook for 3-4 minutes until they soften and start to release their juices.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Reduce the heat to low, then fold in the cooked quinoa, stirring until well incorporated.
Season the mixture with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Remove the skillet from heat and stir in the grated parmesan cheese until melted and evenly distributed.
Serve hot, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 5923 mg | 258% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.9 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
