Fiesta One-pot Quinoa with Spicy Sausage

The Jordan Michaud Collection

**Can use turkey or chicken sausage (whatever you can find)

1 lb. lean spicy Italian sausage (turkey or chicken), casings removed

2 tsp olive oil

1 small onion, chopped (about ½ cup)

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

2 gloves garlic, finely chopped

¾ cup uncooked quinoa

8 oz. low-sodium chicken broth

32 oz. low-sodium vegetable broth

1 ½ cup frozen kernel corn

2 tsp ground cumin

2 tsp chili powder

¼ tsp sea salt

½ tsp cayenne pepper

1 cup reduced-fat Mexican cheese blend

1 lg tomato

Toppings: fat-free Greek yogurt, chopped avocado, freshly chopped cilantro

In 5-quart nonstick Dutch oven or large wok or skillet, cook and coursley crumble sausage over medium heat until no longer pink. Drain; transfer to lg bowl, cover with foil and set aside.

Wipe out Dutch oven or skillet with paper towel. Add oil; heat over medium heat until simmering. Add onion, cook about 3 minutes, stirring frequently, until softened.

Add peppers and garlic, cook 3 to 4 minutes longer, stirring occasionally until softened. Using slotted spoon, transfer veggies to bowl with sausage, replace foil and set aside.

Wipe out Dutch oven or skillet, add quinoa and 8 oz chicken broth over medium heat 1 to 2 minutes, stirring occasionally until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground black pepper. Heat to simmering over high heat, stirring occasionally.

Cover and reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is cooked thoroughly through.

Stir in vegetable and sausage mixture; heat until hot.

Remove from heat; stir in cheese. Top with additional cheese if you please, yogurt, avocado, and cilantro.

Enjoy!!!

Page footer