Quinoa with Sausage and Peppers

By á-174535

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)

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

In a 4- to 5-quart slow cooker combine broth, quinoa, vinegar, mustard, and honey. Add sweet peppers, onion, and sausage.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

To serve, stir mixture gently. Top each serving with cheese.