Chicken Sausage Quinoa Bake
Sometimes the easiest dishes are those you can truly dump and bake time and time again swapping out veggies and proteins for a different flavor each time! This Chicken Sausage Quinoa Bake is just that simple with fresh spinach and cherry tomatoes, and tangy feta melting throughout. Perfect for meal prepping at the start of your week, or doing a partial prep for easy weeknight dinners, I love how customizable this dish is and it comes together with minimal effort. This recipe is a part of my 2026 March Meal Prep Plan, ready to kickstart our launch into spring!
Chicken Sausage Quinoa Bake ingredient notes:
Spinach: Seeing the finished product, it’s hard to believe there’s 4 ounces of spinach in this dish! The key is chopping it up finely enough that the spinach almost melts into the mixture when baked. If you’re following along with my 2026 March Meal Prep Plan, you’ll see that we’re using the rest of our spinach in the High Protein Spinach and Cheese Egg Muffins this week.
Quinoa: Packed with fiber and protein, quinoa is one of my favorite grains to use in a baked dish like this in order to get a fluffy texture that gets coated in the creamy feta. You can use dried white or tricolor quinoa here, however note that white quinoa tends to cook a bit faster than tricolored.
Chicken Sausage: For a simple, easy, pre-cooked protein, I love to use Italian chicken sausage in this dish for an added boost of flavors and minimal cook time. The zesty chicken sausage juices will get absorbed into the quinoa while baking, enhancing the flavors throughout the casserole.
Feta: Inspired by the viral feta bakes of 2020, adding a block of feta into the center of the dish creates a creamy well of deliciousness that gets mixed throughout once taken out of the oven. I highly recommend using a block of feta rather than crumbled here to minimize surface area and get that saucy like texture.
Cherry Tomatoes: These little pressure cooked tomatoes will be ready to burst with flavor after baking amongst the quinoa. Once mashed and stirred throughout, their bright sweetness contrasts against the tangy feta in every bite.
chicken sausage quinoa bake
4
servings15
minutes35
minutes
Sometimes the easiest dishes are those you can truly dump and bake time and time again swapping out veggies and proteins for a different flavor each time! This Chicken Sausage Quinoa Bake is just that simple with fresh spinach and cherry tomatoes, and tangy feta melting throughout. Perfect for meal prepping at the start of your week, or doing a partial prep for easy weeknight dinners, I love how customizable this dish is and it comes together with minimal effort. This recipe is a part of my 2026 March Meal Prep Plan, ready to kickstart our launch into spring!
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Ingredients
1 tablespoon olive oil
2 garlic cloves, grated or minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes (optional)
2 1/2 cups low-sodium chicken or vegetable broth
4 ounces baby spinach, finely chopped (5 cups)
1 cup dry white or tricolor quinoa
1 pint cherry tomatoes
4 ounce feta block
12 ounces precooked chicken sausage, thinly sliced (I recommend Italian-style)
juice of 1 lemon, additional wedges for serving if desired
chopped parsley, for topping (optional)
Directions
- Preheat oven to 400°F. Prepare a 9×13-inch baking dish.
- Add the olive oil, garlic, oregano, basil, salt, and red pepper flakes (if using) to the baking dish and whisk to combine.
- Add the broth, spinach, quinoa, and cherry tomatoes to the baking dish and mix to evenly disperse. Place the feta block in the center of the dish and disperse the sliced chicken sausage around the sides of the feta.
- Bake until the quinoa is cooked, the liquid is almost fully absorbed, the feta is softened, and cherry tomatoes are beginning to burst, 35 to 40 minutes. Let sit on the counter for 10 minutes to cool slightly.
- Use a wooden spoon to press down on the feta and mix it well with the rest of the components in the baking dish as it melts. Add the lemon juice and mix again.
- Serve between four bowls or divide into four containers and top with chopped parsley (if using). Serve with a lemon wedge on the side if desired.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze up to 3 months.
- Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.
- If your quinoa bake has additional liquid leftover after baking, remove from the oven, cover with a sheet of foil, and let the bake sit for 5 to 10 minutes to absorb excess liquid.
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This was really good and I am eating the leftovers as I type this!
I wanted something a little bit more comforting, so I used orzo instead of quinoa. I added two and a half cups of vegetable broth and then added a cup and a half of orzo with 15 minutes left of cooking time since it cooks up quick. I also left the spinach out because baked raw spinach just doesn’t do it for me. I did use an 8 oz block of feta which provided extra tanginess that I loved. My 6 year old picked out some sausage, but my husband and I really enjoyed this!
I’m so glad you enjoyed it Julie! Glad to hear it works with orzo too. Thanks for sharing!
Flavor was great but it turned out very soupy! Might try again with 2 cups of broth instead of 3?
Hi Teresa! If you have extra liquid in the bake, I recommend continuing to cook until you get the visual cue in step 4: the feta should be soft, cherry tomatoes bursting, and liquid mostly absorbed. Depending on your oven you may need that extra time, plus the cooling time will finish up the absorption!
I meal prepped this for my lunches this week and it’s delicious! So flavorful and easy to make. My only criticism is that the 3 cups of broth seems to be too much as it was rather soupy after the recommended cooking time. I put it back in the oven for a bit longer and then let it sit before serving to give the liquid time to absorb, but when I make again I will try with less broth.
Thanks for the feedback Rachel! We’ve added more recipe notes to this one to prevent issues 🙂 If you have extra liquid in your baking dish, I recommend continuing to cook until it is mostly absorbed, following the visual cue in step 4.
I am a huge fan of this site and many other recipes. But this turned out soupy. Followed recipe exactly. Bummer. Wouldn’t recommend.
Hi Sophie! If there was too much liquid you probably just need to bake this longer until the liquid is absorbed. The typical ratio for liquid to quinoa for it to be completely dry is 2:1, so there’s a bit extra broth to ensure it’s saucy when mixed with the feta. If you’re running into issues with excess liquid, an easy fix it just to bake longer. You won’t overcook the veggies or chicken sausage if you do this, so don’t worry about that! Everyone’s oven works a bit differently, and different brands of chicken sausage can release some liquid so that may have contributed. You can also cover it with a sheet of foil and let it sit while it cools (the 10 min cooling time is important!). So sorry for any troubles!
Yummy, easy dinner! The melted feta is my favorite!!
made this one last night and it was SO GOOD! can’t wait to have leftovers for lunch today 🙂
Delicious! I used vegetarian sausage and sautéed it separately so it would be crisp. The quinoa was amazing! I could see it being really good with eggs on top too.