One-pot Italian quinoa skillet

One-Pot Italian Quinoa Skillet

Total Time
40 min
5 min
35 min
This easy one-pot meal gets loads of savory depth from a couple of well chosen ingredients. Diced tomatoes with herbs flavor the pot while saving you the trouble of buying and prepping fresh herbs. And sweet Italian sausage gives just the right amount of peppery kick while the dish remains overall family-friendly. Since we turn to the broiler to melt the cheese into an ooey-gooey topping, be sure to use an oven-safe skillet. Don’t worry about any leftovers; they hold up well and reheat beautifully, making them a great take-to-work lunch.


Uncooked quinoa

1½ cup(s)

Cooking spray

5 spray(s)

Uncooked onion

1 cup(s), chopped


4 clove(s), minced

Uncooked sweet Italian turkey sausage

3 link(s), casings removed (12 oz)

Unsalted chicken stock

2½ cup(s)

No salt added canned diced tomatoes

14½ oz, with basil, garlic, and oregano

Kosher salt

½ tsp

Baby spinach

4 cup(s)

Part skim mozzarella cheese

1 cup(s), shredded, (4 oz)


  1. Place quinoa in a medium bowl and cover with cool water; swish quinoa in bowl, agitating with fingers. Drain well.
  2. Coat a large ovenproof skillet with cooking spray. Heat over medium-high heat. Add onion, garlic, and sausage and cook until lightly browned, about 6 minutes, stirring to crumble. Add chicken stock, quinoa, tomatoes, and salt and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes.
  3. Preheat broiler to high. Add spinach to quinoa mixture in batches, stirring to wilt. Sprinkle cheese over quinoa mixture. Broil until cheese melts and starts to brown, 1 to 2 minutes.
  4. Serving size: 1⅓ cups