- 1
- 30 mins
- 60 mins
Ingredients
- 1 lb bulk spicy Italian pork sausage
- 2 tablespoons olive oil
- 1 red onion, thinly sliced (about 2 cups)
- 1 green bell pepper, cut into thin strips (about 1 cup)
- 8 oz sliced fresh mushrooms
- 1 1/2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1 package (12 oz) uncooked quinoa, rinsed (2 cups)
- 4 cups milk
- 2 cups shredded mozzarella cheese (8 oz)
- 2 cups cherry tomatoes (10 1/2 oz), quartered
- 1/2 cup thinly sliced fresh basil leaves (from 1-oz package)
- Parmesan cheese, if desired
Preparation
Step 1
1
In 5-quart nonstick Dutch oven, cook sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
2
Wipe out Dutch oven with paper towel. Add 1 tablespoon of the oil; heat over medium heat until shimmering. Add onion; cook 3 to 5 minutes or until softened. Add bell pepper; cook 3 to 5 minutes longer or until softened. Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.
3
Increase heat to high. Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning. Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates. Transfer to bowl of sausage and vegetables; cover with foil, and set aside.
4
Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in milk. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat to low. Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetables.
5
Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.