Mediterranean Sheet Pan Sausage and Quinoa with Ricotta Recipe | Saputo Cheese

Ingredients

• 250 ml (1 cup) quinoa, uncooked
• 500 ml (2 cups) water or chicken stock 
• 400 g Saputo Traditional Ricotta
• Salt and freshly ground pepper to taste
• 10 ml (2 tsp) dried oregano
• 1 g arlic clove, chopped
• 796 ml (28 oz) chickpeas
• 10 ml (2 tsp) garlic powder
• 10 ml (2 tsp) ground cumin
• 10 ml (2 tsp) paprika
• 125 ml (1/2 cup) olive oil, divided in two
• 1 zucchini, sliced diagonally
• 4 Italian sausages, cooked and sliced diagonally
• 3 tbsp Saputo Parmigiano Reggiano cheese, grated
• Chopped fresh coriander to taste, or flat leaf parsley