ONE-POT PIZZA QUINOA WITH SAUSAGE, ONION AND PEPPER
All of your favorite pizza flavors come together with quinoa in one pot for a delicious and protein-packed dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 12 g, TransFat 0 g
ONE-POT QUINOA WITH SPICY SAUSAGE
Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
- Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
- Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
- Remove from heat; stir in cheese. Top with tomato and cilantro.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g
PIZZA QUINOA CASSEROLE
If you like pizza night, give this healthy quinoa casserole a try! It's a fun way to sneak in a healthy meal packed with protein and veggies. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage and onion until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel., Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure. Press cancel., Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings., , Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, 1 hour or until pepper is tender. Sprinkle servings with cheeses. If desired, serve with optional toppings.
Nutrition Facts : Calories 350 calories, Fat 15g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 1481mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
QUINOA UNSTUFFED PEPPERS
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. -Rebecca Ende, Phoenix, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.
Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 760mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
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