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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)
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)
  • 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 (g) 65,
  • Cobalamin (Vit. B12) (g) 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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