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Quinoa with Sausage and Peppers


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  • 1 14 1/2 oz reduced sodium chicken broth
  • 1 cup quinoa, rinsed and drained
  • 1/4 cup cider vinegar
  • 2 tbls stone ground mustard
  • 2 tsp 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 oz package cooked Italian chicken sausage links, halved lenghtwise and sliced crosswise
  • 1 cup shredded reduced fat cheddar cheese or 4oz crumbled reduced fat feta cheese


Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from


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.

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