Best Italian Sausage Quinoa Stew Recipes

HOMEMADE ITALIAN SAUSAGE STEW

Homemade Italian Sausage Stew image

One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

SAUSAGE AND APPLE QUINOA CASSEROLE

Sausage and Apple Quinoa Casserole image

Thanks to your pressure cooker, you don't need a 13x9-in. pan to make a delicious casserole anymore. And a few flavorful add-ins make it so you don't need a long ingredient list either. -Brenna Norby, Grand Forks, North Dakota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 small onion, chopped
1 cup chicken broth
1 cup apple cider or juice
1/4 teaspoon salt
1 package (16 ounces) frozen cut kale or frozen chopped spinach
1 cup quinoa, rinsed
1 medium apple, chopped
1/4 cup chopped pecans
1/4 cup dried cranberries
1 teaspoon dried sage leaves

Steps:

Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.

Nutrition Facts : Calories 443 calories, Fat 29g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 701mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 5g fiber), Protein 15g protein.

ONE-POT QUINOA WITH SPICY SAUSAGE

One-Pot Quinoa with Spicy Sausage image

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

Ingredients

1 lb lean spicy Italian turkey sausage, casings removed
2 teaspoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
1 package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 large tomato, seeded, chopped (1 cup)
1/2 cup chopped fresh cilantro

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