Quinoa & Kale & Sausage Casserole &



  • 2 Bags (10oz.) Path of Life Organic Quinoa & Kale
  • 1 Lb. Ground Mild Italian Sausage
  • 1 Small Onion, diced
  • 5 Tbsp. Corn Starch
  • 1½ Cups Milk
  • 1½ Unsalted Chicken Stock
  • ½ Tsp. Salt
  • ¼ Tsp. Black Pepper
  • 2 Cups Small Broccoli Florets
  • 8 Oz. Grated Sharp Cheddar Cheese, divided



Chef’s Tip: When buying Italian sausage, make sure the label indicates that it is Gluten-Free. For best results, use a fresh block of cheddar cheese for this recipe and grate it. Bagged, shredded cheeses have a cellulose powder on them to prevent clumping. While they do prevent clumping, they also inhibit melting and have an inferior flavor compared to freshly grated cheeses.

  1. Preheat oven to 350°F. In a medium saucepot, cook sausage over medium heat 10-12 minutes or until cooked through, stirring and breaking into pieces.
  2. Add onion and cook an additional 4-5 minutes or until translucent. Meanwhile, prepare combine Quinoa & Kale according to package instructions.
  3. Combine corn starch, milk, chicken stock, salt and pepper in a medium mixing bowl. Whisk well. Whisk corn starch mixture into saucepot. Bring to a simmer and cook 3-4 minutes or until thickened. Add broccoli and cook an additional 1-2 minutes.
  4. Remove saucepot from heat and stir in Quinoa & Kale and half of the cheese. Empty mixture into a 9 x 13 baking dish. Sprinkle with remaining cheese.
  5. Bake 20-25 minutes until cheese is melted. Remove from oven and let stand 30 minutes before serving.

Feeds: 12