1 can (14.5 oz) reduced sodium chicken broth
1 cup quinoa, rinsed and drained
1/4 cup cider vinegar
2 tbsp stone-ground-mustard
2 tsp honey
2 pkg (12-oz each) Italian-flavor cooked chicken sausage, halved lengthwise and sliced
3 medium-size yellow, green or red bell peppers, seeded and cut into bite-size pieces
1 medium sweet onion, cut into thin wedges
1 cup shredded reduced-fat cheddar cheese or crumbled feta cheese
In a 4 to 5-quart slow cooker combine the first give ingredients. Add sausage, peppers and onion.
Cover and cook on low 4 to5 hours or on high 2 to 2 1/2 hours.
Stir gently before serving. Top servings with cheese.
Yield: 6 servings
recipe idea and picture slow cooker favorites volume 4
