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Italian Quinoa

This Italian Quinoa is an easy one dish meal with just six ingredients that you probably already have on hand! It is naturally gluten-free and can be made vegan with the use of vegan sausage.
Course Main Course
Cuisine American, Gluten Free, Quinoa
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 391kcal
Author Wendy Polisi


  • 56 ounces whole peeled tomatoes 2-28 ounce cans
  • 4 cloves garlic peeled and sliced
  • 2 tablespoons olive oil
  • 8 ounces turkey sausage tempeh sausage
  • 3 cups cooked quinoa
  • 2 ounces baby spinach
  • For topping optional: Grated parmesan cheese OR vegan parmesan


  • Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, break up tomatoes with your hands. Mix in garlic and olive oil. (You will include the juices from the tomatoes) Salt and pepper to taste. Roast for 40 to 50 minutes, stirring occasionally.
  • Meanwhile, cook sausage according to package directions. Slice thin or crumble.
  • Heat quinoa in a large pot. Add in tomatoes, sausage and spinach. Cook until spinach wilts.


With Tempeh: Servings 6, Calories 266, Fat 10.4g, Carbohydrates 31.7g, Protein 13.3g, Cholesterol 0mg, Sodium 393mg, Fiber 4.2g, Sugars 6.1g With Sausage: Servings 6, Calories 321, Fat 17.1g, Carbohydrates 28.2g, Protein 13.6g, Cholesterol 32mg, Sodium 672mg, Fiber 4.2g, Sugars 6.1g


Calories: 391kcal | Carbohydrates: 47g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 925mg | Potassium: 1224mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1835IU | Vitamin C: 43.1mg | Calcium: 177mg | Iron: 7mg