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One-Pot Quinoa with Spicy Sausage
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Prep Time:
35 minutes
Total Time:
1 hour
One-pot Mexican quinoa dinner bursting with protein and flavor.
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
Instructions:
  • Cook the sausage in a 5-quart nonstick Dutch oven over medium heat until no longer pink, then crumble it coarsely. Drain the sausage and transfer it to a large bowl, covering it with foil and setting it aside for later.
  • Dry the Dutch oven using a paper towel. Pour in oil and heat it over medium heat until it shimmers. Cook the onion for about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook for 3 to 4 minutes, stirring occasionally, until softened. Use a slotted spoon to transfer the vegetables to the bowl with sausage, cover with foil, and set aside.
  • Clean the Dutch oven. Add quinoa and cook over medium heat for 1 to 2 minutes until fragrant. Gradually mix in broth, corn, cumin, chili powder, salt, and ground red pepper. Bring to a simmer over high heat. Cover, reduce heat, and simmer for 20 to 25 minutes until quinoa is cooked. Mix in sausage and vegetables and heat until hot.
  • Take the pan off the heat and gently fold in the cheese. Sprinkle with tomato and fresh cilantro before serving.

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