Quinoa with Sausage and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup(s) quinoa rinsed and drained |
14 1/2 ounce(s) reduced-sodium chicken broth |
1/4 cup(s) cider vingar |
2 tablespoon(s) stone-ground mustard |
2 teaspoon(s) honey |
3 whole(s) medium yellow, green, and/or red sweet peppers cut into bite-size pieces |
1 whole(s) medium sweet onion cut into thin wedges |
24 ounce(s) cooked italian chicken sausage links halved lengthwise and sliced crosswise |
4 ounce(s) shredded reduced-fat cheddar cheese or crumbled reduced-fat |
Directions:
1. In a 4- to 5-quart slow cooker combine broth, quinoa, vinegar, mustard, and honey. Add sweet peppers, onion, and sausage.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
3. To serve, stir mixture gently. Top each serving with cheese.
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