Prep: 15 min. Cook: 5 min. + standing
1 tablespoon olive oil
1/2 pound Italian turkey sausage links, casings removed
1 small red onion, sliced
2 cups sliced fresh mushrooms
2 cups chicken broth
1 cup quinoa, rinsed
2 cups pizza sauce
1 package (6 ounces) sliced turkey pepperoni
1 medium green pepper, chopped
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Optional toppings: Minced fresh basil, sliced olives, drained sun-dried tomatoes, banana peppers and red pepper flakes
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, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, 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. If desired, serve with optional toppings.
1-1/4cups: 350 calories, 15g fat (5g saturated fat), 61mg cholesterol, 1481mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 25g protein.
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