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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.