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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Quinoa with Sausage and Peppers
Makes: 8
servings
Prep
25 mins
Slow Cook
4 hrs
to 5 hrs
(low) or 2 to 2 1/2 hours (high)
Ingredients
- 1 14 1/2ounce 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)
- Servings Per Recipe 8,
- cal. (kcal) 279,
- Fat, total (g) 11,
- chol. (mg) 74,
- sat. fat (g) 4,
- carb. (g) 22,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 23,
- vit. A (IU) 389,
- vit. C (mg) 129,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 772,
- Potassium (mg) 307,
- calcium (mg) 151,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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