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Photo of Italian quinoa and sausage pilaf by WW

Italian quinoa and sausage pilaf

5 - 9
PersonalPoints™ per serving
Total Time
45 min
5 min
40 min
Garlic, sausages and a melty cheese topping give this quinoa pilaf plenty of flavour oomph. As it’s finished under a hot grill be sure to use an ovenproof frying pan.



1½ cup(s), (255g)

Sausage, chicken, raw

250 g, casings removed


1 medium, chopped


3 clove(s), crushed

Salt reduced chicken stock

2½ cup(s), (625ml)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Baby spinach leaves

4 cup(s), (80g)

Light mozzarella cheese

½ cup(s), grated, (60g), shredded

Oil spray

1 x 3 second spray(s)


  1. Place quinoa in a sieve and rinse well under cold water. Drain and set aside.
  2. Lightly spray a large ovenproof non-stick frying pan with oil and heat over medium-high heat. Coarsely crumble sausage meat into pan, add onion and garlic and cook, stirring, for about 6 minutes or until sausage is browned.
  3. Add reserved quinoa, stock and tomatoes and bring to the boil. Reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed. Remove from heat. Stir in spinach in batches, until wilted. Sprinkle mozzarella over top.
  4. Preheat oven grill to high. Place pan under preheated grill for 1-2 minutes or until cheese is melted and lightly browned.


TIP: Chicken sausages are available from supermarkets and specialty chicken shops. For extra flavour, choose a variety with added herbs and spices.