Rinse 1 cup of white quinoa under cold water, then combine it with 2 cups of water and ½ teaspoon fine sea salt in a pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Let it sit covered for an additional 15 minutes, then fluff with a fork.

In a large cast iron skillet over medium heat, add 2 tablespoons of olive oil. Brown 8 ounces of smoked sausage, breaking it apart as you cook. Add 1 chopped onion, 1 diced green bell pepper, and 3 cloves of minced garlic. Sauté until veggies are tender, about 5-7 minutes.

Stir in 1 diced apple, 1 can of fire-roasted diced tomatoes (drained), ½ teaspoon garlic salt, 1 cup of whole milk, and 1 cup of sharp cheddar cheese. Heat until cheese is melted and well combined.

Gently fold in the cooked quinoa until incorporated, ensuring the mixture is thick yet moist.

Spread the mixture in an even layer in the skillet or a baking dish. Top with 1 cup of shredded cheese and bake at 400°F for 10-15 minutes until cheese is bubbly and golden.

Remove from the oven and let cool for 5 minutes before serving.