Quinoa with Sausage and Peppers

Ingredients

  • 1 14 ½ ounce can reduced-sodium chicken broth
  • 1 cup quinoa, rinsed and drained
  • ¼ 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 more ingredients
    • 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)

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

View full recipe at SpringPad

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