Quinoa with Sausage and Peppers

Ingredients

• 1 cup(s) quinoa rinsed and drained
• 14 1/2 ounce(s) reduced-sodium chicken broth
• 1/4 cup(s) cider vingar
• 2 tablespoon(s) stone-ground mustard
• 2 teaspoon(s) honey
• 3 whole(s) medium yellow, green, and/or red sweet peppers cut into bite-size pieces
• 1 whole(s) medium sweet onion cut into thin wedges
• 24 ounce(s) cooked Italian chicken sausage links halved lengthwise and sliced crosswise
• 4 ounce(s) shredded reduced-fat cheddar cheese or crumbled reduced-fat

Preparation

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


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


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