ITALIAN SAUSAGE & QUINOA STEW

Italian Sausage & Quinoa Stew image

I like how the sweetness of the orange and yellow peppers blends with the spiciness of the Italian sausage. If you have trouble finding quinoa, substitute rice or tiny pasta in this recipe. -Marietta Slater, Justin, Texas

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

5 Italian sausage links (4 ounces each), casings removed
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 each medium green, sweet orange and sweet yellow peppers, cut into 3/4-inch pieces
1 cup quinoa, rinsed
1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch slices
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 (14-1/2 ounces) can beef broth
Minced fresh cilantro

Steps:

In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1188mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 8g fiber), Protein 17g protein.