Gluten-Free Dinner

You know I am always trying out new things as far as health and food go.
Tonight I made a gluten-free (as far as I know), vegetarian dish that was really much tastier than the original.

I switched up a few for me.  I made the "real" recipe for the fam and a small dish for me.

The original recipe: Well, the Christine version of the original with noodles.

Penne Bean (sausage) Bake
1lb. penne or medium tube pasta
1 small onion chopped
1 TBL olive oil
1 can cannelloni beans, drained and rinsed (or 1 lb. turkey Italian sausage, casings removed)
3 cups (or more) fat-free meatless spaghetti sauce
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan chesse

Cook pasta according to package directions; drain.  In large skillet saute onion with oil, add sausage until no longer pink or beans.   Drain, in needed.  Add sauce and noodles.
  Transfer to a 3-qt. casserole dish coated with oil spray.  Cover and bake at 350 for 15-20 minutes.  Uncover; sprinkle with cheeses.  Bake until cheese in slightly browned.

Yields: 9 servings

The Gluten Free Version
Enough Quinoa to equal 1 cup pasta. 
(I just made a small amount and spooned the onions, garlic, beans, and sauce over about 3/4 cup Quinoa.)
1 small onion chopped
2 heaping tsp. crushed garlic
1 TBL olive oil
1 can cannelloni beans, drained and rinsed (or 1 lb. turkey Italian sausage, casings removed)
3 cups (or more) fat-free meatless spaghetti sauce
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan chesse

Cook quinoa according to package directions; drain.  In large skillet saute onion with oil, add sausage until no longer pink or beans.   Drain, in needed.  Add sauce and noodles.
  Transfer to a 3-qt. casserole dish coated with oil spray.  Cover and bake at 350 for 15-20 minutes.  Uncover; sprinkle with cheeses.  Bake until cheese in slightly browned.  For vegan, leave off cheese.

Enjoy!