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Italian Sausage with Spinach, Arugula, and Quinoa

Sweet and spicy, this simple dinner is comforting on a busy evening. Fluffy, protein-packed quinoa is served over a bed of sautéed greens and topped with browned Italian sausage.

10 minutes
10 minutes


  • 2 cups quinoa
  • 2 cups water*
  • 1 tsp. salt*
  • 8 oz. italian sausage
  • 1 cup Raley's diced tomatoes with garlic and olive oil
  • 2 cups Fresh Express Arugula/Spinach mix
  • 1/2 cup white beans, drained, rinsed
  • 1 tsp. olive oil*
  • *Common pantry item.


  1. Rinse quinoa well and drain.
  2. Bring water and salt to a boil in a small saucepan. Add quinoa, stir, lower heat to a simmer, and cook for 15 minutes.
  3. Meanwhile, heat oil in a medium sauté pan over medium high heat. Remove sausage from casing and add to pan. Break up sausage into chunks while it is cooking. Cook sausage for 3-4 minutes until browned.
  4. Add remaining ingredients. Cover and cook for 2 minutes until greens are wilted and sausage is cooked.
  5. Place 3/4 cup quinoa on each plate. Top with sausage mixture.
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