Pizza Quinoa With Sausage, Onion And Pepper
Equipment
Ingrediënten
- 1 lb bulk spicy Italian pork sausage
- 2 tablespoons olive oil
- 1 red onion thinly sliced (about 2 cups)
- 1 green bell pepper cut into thin strips (about 1 cup)
- 8 oz sliced fresh mushrooms
- 1½ teaspoons salt
- 1 teaspoon dried Italian seasoning
- 1 package uncooked quinoa rinsed (2 cups)
- 4 cups milk
- 2 cups shredded mozzarella cheese 8 oz
- 2 cups cherry tomatoes 10½ oz, quartered
- ½ cup thinly sliced fresh basil leaves
- Shredded Parmesan cheese if desired
Instructies
- In 5-quart nonstick Dutch oven or stockpot, cook 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 1 tablespoon of the oil; heat over medium heat until hot.
- Add onion and bell pepper; cook 3 to 5 minutes or until tender.
- Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.
- Increase heat to high.
- Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning.
- Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates.
- Transfer to bowl of sausage and vegetables; cover with foil to keep warm.
- Wipe out Dutch oven.
- Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant.
- Slowly stir in milk.
- Heat to simmering over high heat, stirring occasionally.
- Cover; reduce heat to low.
- Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked.
- Stir in sausage and vegetables.
- Remove from heat; stir in mozzarella cheese.
- Top with tomatoes, basil and Parmesan cheese.
Nutritional Information
Calories: 450 kcal
