Quinoa with Sausage and Peppers

Quinoa with Sausage and Peppers Enlarge Image
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38 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
25 mins
Slow Cook:
4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)
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Quinoa with Sausage and Peppers

Ingredients
1
14 1/2 ounce can reduced-sodium chicken broth
1
cup quinoa, rinsed and drained
1/4
cup cider vinegar
2
tablespoons stone-ground mustard
2
teaspoons honey
3
medium yellow, green, and/or red sweet peppers, cut into bite-size pieces
1
medium sweet onion, cut into thin wedges
2
12 ounce package cooked Italian chicken sausage links, halved lengthwise and sliced crosswise
1
cup shredded reduced-fat cheddar cheese or crumbled reduced-fat feta cheese (4 ounces)

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.

Nutrition Facts

(Quinoa with Sausage and Peppers)
    Per serving:
  • 279 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 74 mg chol.,
  • 772 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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